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125Total Time
50Prep Time
35Bake Time
8Serves
A little effort

Mini Pork & Egg Pies

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About the bake

Our Mini Pork and Egg Pies are the perfect pies to take on a summer picnic. We've filled the pies with bacon and luxurious quails eggs. The pastry is made in the classic shortcrust way. We like to pair our pies with an onion chutney or relish.

125Total Time
50Prep Time
35Bake Time
8Serves
A little effort

Method

  1. Step 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. Step 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. Step 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. Step 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. Step 5:

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

  6. Step 6:

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

  7. Step 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. Step 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. Step 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. Step 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. Step 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. Step 12:

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

Ingredients

  • For the pastry

    • 430g Allinson's Plain White Flour
    • 0.5 tsp Salt
    • 0pinch Black pepper
    • 1 Egg yolk(s) (free range)
    • 80g Butter (unsalted)
    • 100g Lard
    • 180ml Water
    • 1 Egg(s) (free range) (beaten, for the glaze)
  • For the filling

    • 3 Bacon rasher(s)
    • 265g Pork loin
    • 4 Spring onions (trimmed)
    • 1 Garlic clove(s) (peeled)
    • 1 tbsp Parsley (chopped)
    • 2 tbsp Cider
    • 8 Quails eggs (hard boiled)

Utensils

  • Large mixing bowl
  • Saucepan
  • Cling film
  • Food processor
  • Muffin tray
  • Pastry brush

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