Mini Pork Pies with Piccalilli
These little pork and bacon beauties, nestled in crisp, golden pastry, are my go-to for a quick lunch when I need a proper flavour boost. Imagine sunshine and a cheeky picnic! With just 300 calories per serving, you can indulge guilt-free in these savoury British classics, perfectly tangy with a dollop of homemade piccalilli. You absolutely must try making a batch.
Ingredients
butter5 gfor greasing
shortcrust pastry600 gbought or homemade
plain flour10 gfor dusting
dried white breadcrumbs85 g
cumberland sausages400 gabout 6 sausages
smoked bacon lardons200 g
dried sage1 tsp
egg1 wholebeaten with a fork
piccalilli100 ghomemade or bought, to serve
salt2 pinch
black pepper1 pinch
sesame seeds3 tsp
ground mace1 tsp
Instructions
Chef's Tips
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.
Prepare the Muffin Tin
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.
Line the Muffin Tin
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.
Add Breadcrumbs
Sprinkle 1 teaspoon of dried white breadcrumbs into the base of each pastry-lined hole. Place the remaining breadcrumbs into a large mixing bowl.
Prepare the Pork Filling
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.
Fill the Pies
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.
Add Pie Tops
Crack the egg in to a separate bowl and lightly whisk with a fork. 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.
First Bake
Brush the tops of the sealed pies with more beaten egg and sprinkle with sesame seeds. Bake for 35-40 minutes, or until the pastry is golden brown and the filling is cooked through. Carefully remove the pies from the muffin tin using the parchment ends to lift them out.
Second Bake and Serve
Allow the pies to cool completely before serving with piccalilli or your favourite pickle. Cooling is essential for the filling to set.
