MINI PORK PIES
Made with Beef Gelatine
40’+REST
x6P
medium
Ingredients

300g pork sausage meat

100g cooked ham hock, shredded

1 tbsp thyme leaves, finely chopped

1 medium free-range egg, beaten

250ml chicken stock

15g gelatine

For the hot water crust pastry

450g plain flour, plus extra to dust

1 tsp salt

80g unsalted butter, chopped

80g lard, chopped

The recipe is
Halal
Kosher
Method

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 sausage meat, 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 180°C fan/gas 6. Roll out the pastry on a lightly floured surface to 3mm thick. Using an 11cm cutter, cut out 6 rounds for the pie bases, then use a 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.

Brush the pastry edges of each filled pie with the beaten egg, then put a lid on top, pressing and crimping together to seal. Make a hole in the centre of each lid with the piping nozzle. Brush the tops with beaten egg to glaze, then bake for 40 minutes or until golden brown. Remove the pies from oven and allow to cool.

While the pies are cooling, make a jellied stock. Heat the chicken stock in a pan over a medium heat until warmed. Soak the gelatine in 100ml of water for 5-10 minutes, and add to the stock, whisking to help it dissolve.

Transfer the jellied stock to a jug and set aside to cool and thicken slightly. Put the piping nozzle in the steam hole of a pie and pour the jellied stock into it to fill. Repeat with all the pies, leave to cool completely, then chill until the jelly is set.

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