Bite-sized wonders of savoury pork, encased in golden pastry, are perfect for any picnic! These mini pies are packed with flavour and are sure to be a crowd-pleaser.
for greasing
bought or homemade
for dusting
about 6 sausages
beaten with a fork
homemade or bought, to serve
Preheat your oven to 200C (180C fan/gas 6). Lightly grease each hole of a 12-hole muffin tin with butter. Line each hole with a thin strip of baking parchment, ensuring the ends extend a few centimetres for easy removal.
On a lightly floured surface, roll out two-thirds of the shortcrust pastry. Use a 10cm round cutter to stamp out 12 circles, re-rolling any trimmings as needed. Carefully press one pastry circle into each muffin tin hole to line it.
Sprinkle 1 teaspoon of dried white breadcrumbs into the base of each pastry-lined hole. Place the remaining breadcrumbs into a large mixing bowl.
Remove the skins from the Cumberland sausages and add the sausage meat to the bowl with the breadcrumbs. Add the smoked bacon lardons, ground mace, black pepper, dried sage, and a pinch of salt. Use your hands to thoroughly mash and squish all the ingredients together until the breadcrumbs are fully incorporated and the mixture is well combined.
Divide the pork mixture evenly among the 12 pastry-lined holes, packing it in firmly and shaping the top into a slight dome in the centre of each pie.
Roll out the remaining pastry and stamp out 12 x 7cm circles for the pie tops. Brush one side of each small pastry circle with a little beaten egg. Place an egg-brushed pastry circle on top of each pie, egg-side down, pressing the edges carefully to seal them.
Brush the tops of the sealed pies with more beaten egg and sprinkle with sesame seeds. Bake for 30 minutes, or until golden brown. Carefully remove the pies from the muffin tin using the parchment ends to lift them out.
Place the pies on a baking tray lined with parchment paper. Brush the sides of each pie with the remaining beaten egg. Return them to the oven for an additional 8 minutes to ensure even browning. Allow the pies to cool completely before serving with piccalilli or your favourite pickle.
For best results, ensure your pastry is cold before rolling to prevent it from becoming too sticky.
These mini pork pies can be made ahead and frozen. Once completely cooled, wrap them individually in cling film and foil, then freeze for up to 1 month. Thaw in the refrigerator overnight and reheat gently in the oven.