You don’t need any specialist tins to make these pies, just a pastry cutter and rolling pin. The pork filling is flavoured with Oriental spices but you can use fresh chopped herbs if preferred. These mini pork pies are delicious served with some homemade chutney and green salad leaves
- 450g lean pork mince
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 2cm piece root ginger, grated
- 1tbsp soy sauce
- 1tsp 5 spice powder
- 500g shortcrust pastry
- 1 egg, beaten, to glaze
- 2tbsp sesame seeds
Pre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Lightly grease a large baking tray. Put the pork in a bowl and mix in the onion, garlic, ginger, soy sauce and 5 spice. Divide into 8 portions and form each into a burger shape approx. 7cm diameter. Set aside.
Roll out three quarters of the pastry thinly on a lightly floured work surface. Use a 12cm pastry cutter to cut out 8 circles, re-rolling the pastry as necessary.
Taking one piece of pastry at a time, place a portion of meat in the centre. Bring up the sides of the pastry to enclose the meat, leaving the top oven, and bring the pastry up about 1cm higher than the filling. Flatten the bottom and smooth the sides to neaten the shape. Place on the baking tray. Repeat to use up the remaining pastry circles and filling.
Roll out the remaining pastry thinly and cut out 8 x 7cm circles, re-rolling as necessary. Brush the inside of each pie with beaten egg and push a pastry circle on top of the meat. Pinch the pastry edges together to seal.
In the top of each pie, make a central slit for steam to escape. Brush with egg, and sprinkle with a few seeds. Bake for about 40 mins until richly golden and piping hot. Serve the pies hot or cold with vegetables or salad
This is a versatile recipe so you can change the filling to any minced meat, and add your own spices to taste.