Mini Pork Pies Recipes
MINI PORK PIES
James Martin's mini pork pies are sure to be a summer picnic favourite
Provided by James Martin
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper, Treat
Time 1h55m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Mix the filling ingredients and season. Grease 12 holes of a muffin tin and line each with a strip of baking parchment, to make pies easier to remove from tins.
- To make pastry, bring the lard and 250ml water to the boil in a small pan. Sieve the flour into a food processor and add 2 tsp salt. While processor is on, pour in lard and water mix, then blend until you have a smooth dough. Turn out into a bowl and remove two-thirds, covering the final third with a tea towel to keep warm.
- Roll larger piece out on a floured surface to about 2-3mm thick - work quickly as the dough is easier to work with when warm. Cut out 12 x 11cm circles using a pastry cutter. Line each hole of the tin with the circles, pushing them in with your fingers and leaving a slight overhang.
- Heat oven to 180C/160C fan/gas 4 and put in a baking tray. Divide filling between pastry cases, pushing down lightly. Roll out remaining pastry on a floured surface and stamp out 12 x 8cm circles. Brush edges of filled cases with egg, then put lids on top. Pinch together and crimp the edges with your fingers. Brush with beaten egg and set aside the rest for later.
- Bake in oven for 30 mins, then remove the tin and tray, and gently take the pies out of the holes. Brush the sides and top again with egg and place directly onto the baking tray. Turn oven to 200C/180C fan/gas 6 and cook for 25-30 mins until the sides are set and tops a deep golden colour. Remove and cool on a wire rack.
Nutrition Facts : Calories 494 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.01 milligram of sodium
CREAMY PORK POTPIE
This hearty entree is made for cold weather, so huddle up with the family and enjoy! You might even have enough leftover for lunch the next day. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through., Transfer to a greased 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-in. rectangle. Place over pork mixture. Brush with egg. , Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 570 calories, Fat 34g fat (16g saturated fat), Cholesterol 143mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 30g protein.
MINI PORK PIES
As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat. , In a large skillet, cook pork, garlic and seasonings over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly., Unroll each pie crust. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing crust on bottoms and up sides., Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in crust., Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm. Freeze option: Freeze cooled pies in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on ungreased baking sheets in a preheated 350° oven 14-17 minutes or until heated through.
Nutrition Facts : Calories 561 calories, Fat 35g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 0 fiber), Protein 21g protein.
MINI PORK POT PIE
Cubes of seasoned cooked pork loin, broccoli, and lots of cheese are baked in biscuit cups for this family pleasing meal.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F. Separate biscuits and press with hands into a 5- to 6-inch circle. Place 1 round in each of 8 regular-size muffin cups. Firmly press in bottom and up sides, forming 1/2-inch rim.
- Combine remaining ingredients; mix well. Spoon filling into each biscuit crust, pushing into crust and mounding on top. If desired, sprinkle top of each with 1 tablespoon shredded cheese.
- Bake at 375 degrees F for 25 to 30 minutes until biscuits are golden brown. Cool in pan 5 minutes before removing to serve.
Nutrition Facts : Calories 514 calories, Carbohydrate 60.6 g, Cholesterol 30.4 mg, Fat 21.8 g, Fiber 2 g, Protein 19.7 g, SaturatedFat 6.5 g, Sodium 1649.9 mg, Sugar 10.2 g
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BRITISH PORK PIE RECIPE - THE HEDGECOMBERS
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5/5 (26)Total Time 6 hrsCategory LunchCalories 943 per serving
- Dust a Pork Pie Dolly or an upturned glass with flour, then mould the warm pastry into an even layer with your hands. There should be a small overhang to seal the lid on, and you don't want any gaps or splits.
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Servings 6Published 2018-10-30Category Soups And Starters
- Place all the ingredients for the filling in a large bowl and mix well, using your hands to combine. Put mixture to one side until required. For the pastry.
- Place the water, lard and salt in a saucepan over a low heat until the lard has melted. Bring to a boil, then remove from the heat and leave to stand for 5 minutes.
- Break off a piece of the pastry, place it into a 6 cup muffin tin and press into the base. Mould it up the sides, leaving a lip around the top edge of the cup.
- Pack in the meat filling, pressing it into the edges. Ensure each pie is slightly higher than the level of the tin. Wrap the tin with foil, leaving a gap for steam to escape.
- Place on the middle shelf of a preheated oven. After 30 minutes, remove the foil and continue to bake until the pastry is golden and the meat filling is cooked through.
- Divide the diced Bramley apple, crumbled Stilton or redcurrant jelly between the pies, spooning it on top of the meat.
- Return the topped pies to the oven for 5 minutes. Remove the muffin tin and leave to cool slightly, before removing the pies to serve.
MINI PORK PIES | BETTER HOMES & GARDENS
From bhg.com
Servings 14Calories 558 per servingTotal Time 1 hr 13 mins
- For filling, in a large nonstick skillet, cook pork, onion, and garlic over medium heat until pork is brown, using a wooden spoon to stir occasionally. Drain off fat. Stir sweet potato, tomato sauce, raisins, ground chile pepper, mustard, cumin, and the 1/4 teaspoon salt into pork mixture in skillet. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until sweet potatoes are tender, stirring occasionally. Filling can be made several days ahead, covered, and refrigerated.
- On a lightly floured surface, unroll piecrusts. Cut into 2-3/4-inch circles (about 14 circles). Press into tassie pans. Place a rounded teaspoon of filling in the center of each dough circle. Cut out small diamond shapes from the scraps of piecrust. Place in the center of filling. Can cover and chill until ready to bake.
- Preheat oven to 375°F. In a small bowl place remaining egg and water; beat together using a fork. Brush egg mixture over edges of pies and diamonds. Bake 18 to 20 minutes or until golden brown. Serve warm.
HOMEMADE MINI MEAT PIES | LOVEFOODIES
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- Aerate the flour by lifting (with your fingertips) the mixture above the bowl and allowing to fall back through the fingers.
MINI PORK PIES WITH QUICK PICCALILLI | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 1 hr 20 minsCuisine British RecipesCalories 673 per serving
- To make the quick piccalilli, put the vinegar, sugar and mustard seeds in a saucepan over a high heat, bring to the boil, then simmer for 5 minutes. Put the turmeric, cornflour and mustard powder in a small bowl and mix to combine. Stir in a little of the heated vinegar and mix to form a smooth paste. Add the paste to the pan of simmering vinegar, stirring constantly as you pour, then turn up the heat and cook for about 2 minutes or until thickened. Remove from the heat, add the chopped vegetables and pickled onions, then leave to pickle while you make the pies.
- For the pastry, mix the flour and salt in a bowl. Put 200ml water in a pan with the butter and lard, then put over a high heat. Once the fats have melted and the liquid is boiling, pour it over the flour, mixing with a wooden spoon as you go. Leave the dough to cool for 2-3 minutes, then wrap and set aside while you make the filling.
- Put the sausagemeat, ham hock and thyme leaves in a mixing bowl, season with salt and pepper, then mix well to combine. Set aside.
- Heat the oven to 180ºC fan/gas 6. Roll out the pastry on a lightly floured surface to 3mm thick. Using the 11cm cutter, cut out 6 rounds for the pie bases, then use the 8-9cm cutter to make 6 rounds for the lids. Carefully press the larger circles into the holes of the muffin tin, then fill each with 60-65g of the pork mixture.
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- In a food processor, place the flour and baking powder. Pulse for one second to combine. Add the butter and pulse for a few seconds at a time, until the mixture has a coarse and grainy texture. Add the egg, water and vinegar, pulsing a few seconds at a time, until a ball begins to form. Remove the dough from the processor. Form into a ball with your hands, dust with flour and cover with plastic wrap. Refrigerate for about 1 hour.
- In a skillet, brown the onions and garlic in the oil. Add the mushrooms and cook until their water has evaporated. Add the ground pork and cook, breaking it up with a spoon, until cooked through. Season with salt and pepper. Let cool. Add the remaining ingredients and stir to combine.
MINI PORK AND STILTON PIES - PINCH OF NOM
From pinchofnom.com
Cuisine Non SpecificCategory Snack, SnacksServings 24Total Time 1 hr
- In a large mixing bowl, rub the fat into the flour until it resembles breadcrumbs. Add a good pinch of salt.
- Make a well in the middle and add the water, stir in until it comes together in a dough. You may need to add a little more water.
MINI PORK PIES - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
Servings 6Published 2018-08-27Category Pastry
- For the filling, roughly chop the pork and put it into a food-processor. Pulse briefly until it looks like coarse minced meat. Be careful not to over-process or it will become too smooth – you want to have a bit of texture.
- Now make the pastry. Put the flour and salt into a large heatproof bowl. Tip the lard and butter into a small pan and pour in 150ml water. Heat this over a medium heat so the fats can melt, then raise the heat.
- Tip the dough onto a lightly floured surface and knead briefly until smooth. Wrap it in clingfilm and chill for 30–40 minutes. Try not to leave it much longer as this type of pastry can easily harden over time and become difficult to handle.
- Lightly butter 6 small pudding moulds. Preheat your oven to 200°C/180°C fan/400°F/Gas 6. Divide the meat filling into six equal amounts. Cut the dough in half and keep one half wrapped while you shape the other half into a disc and roll out on a well-floured surface, to about 3mm thick.
- Line three of the small pudding moulds with the larger circles, pressing the pastry well against and up the sides, pressing and smoothing it with your fingers (you'll find this pastry quite pliable) so it evenly covers the inside of the moulds, smoothing out any thicker folds that have formed.
- Spoon a portion of the filling into each pastry-lined mould and press it down so that it is well packed in. It should sit slightly below the top of each tin.
- Brush the pastry edges with egg and cover with the pastry lids, pressing them down onto the filling. Press the edges well together to seal, then flute them to decorate.
- Brush the pastry with beaten egg to glaze and make a hole in the middle of each lid with a skewer to create a small vent. Repeat with the remaining half of the pastry and filling so you have six pies.
- Sit the pies on a baking sheet and bake for 40–45 minutes until the pastry is a rich golden brown. Remove them from the oven and let them sit for about 30 minutes.
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