Mini Pork and Egg Pies

  • Total Time

    1h 25m
    • Prep Time

      50m
    • Bake Time

      35m
  • Serves

    8
  • Skill Level

    Intermediate
  • Dietary Needs

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Try making these meaty pork and egg pies to take on a picnic this Summer, simply divine.

Method

  1. To make the pastry, put the flour, salt, pepper and egg yolk in a large bowl and mix together, make a well in the middle.

  2. In a small pan put the lard, butter and water and heat slowly to melt. Once melted, turn the heat up until it is bubbling then remove from the heat.

  3. Pour the liquid into the well in the flour mixture, stir quickly to form a firm dough. You may not need all of the liquid.

  4. Once the dough has cooled, knead it on a lightly floured surface until smooth. Wrap in cling film and chill in the fridge for 30 minutes.

  5. Preheat the oven to 200°C (fan 180°C, gas mark 6).

  6. Blend all filling ingredients except the quail’s eggs, in a food processor until minced.

  7. Take the pastry from the fridge and divide into two third, one third portions. Divide the two thirds piece into 8 balls. Roll out one of the balls using your hands, to form a circle slightly bigger than a hole in a muffin tin.

  8. Press the pastry into the muffin tin hole, ensuring the pastry goes into the corners. Ease up the edges of the pastry so they are about 5mm higher than the edge of the tin. Repeat with the other pastry balls.

  9. Place a thin layer of mince in the base of the pastry, then place a quail’s egg on top, then put more mince on top until the pastry is full. Repeat with the all of the pies.

  10. Divide the remaining pastry into 8 balls, flatten one of the balls into a circle large enough for a lid for one of the pies.

  11. Brush around the edge of the lid with beaten egg, place the lid on the pie and pinch the edges together to seal. Repeat with all of the pies. Cut a small hole in the top of each pie and brush with beaten egg.

  12. Bake in the oven for 30-35 minutes, until the pastry is firm and golden brown.

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