Mini Pork Pies Recipe: Easy To Make And Tasty

Mini Pork Pies are a delightful British classic that has evolved over centuries. Traditionally enjoyed as a hearty snack or portable meal, pork pies are beloved for their rich, flavorful pork filling encased in a golden, flaky crust. These Mini Pork Pies take the iconic flavors of a traditional pork pie and make them accessible in an easy-to-make, perfectly portioned size. With a rich history rooted in British culinary heritage, these pies combine the warmth of homemade pastry with a juicy, seasoned pork filling—ideal for gatherings, picnics, or simply as an indulgent snack.

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Ingredients and Preparation

To make these pies authentic and flavorful, each ingredient is carefully selected to contribute to the pie’s overall texture and taste. While the ingredient list is straightforward, each part of the recipe is vital to achieving the perfect balance between the flaky crust and the juicy filling.

Ingredients for Mini Pork Pies

For the Hot Water Crust Pastry:

• 225g all-purpose flour – All-purpose flour gives structure and a light, flaky finish.
• 100g lard or unsalted butter – Lard is traditionally used for its flavor and makes the pastry crisp and tender. Butter can be used as an alternative, though the texture will be slightly different.
• ½ teaspoon salt – Enhances the taste of the crust.
• 75ml water – Required to create the hot water mixture that makes this crust unique.

For the Pork Filling:

• 250g ground pork shoulder – Pork shoulder adds a juicy, tender texture that holds up well after baking.
• 50g pork belly, finely diced – Provides extra fat, ensuring the filling remains moist and succulent.
• 1 small onion, finely chopped – Adds a subtle sweetness and enhances the flavor of the pork.
• ½ teaspoon ground white pepper – White pepper provides a mild, aromatic heat without overwhelming the flavor.
• ½ teaspoon nutmeg – Nutmeg adds warmth and depth to the filling, giving it an authentic English flavor.
• Salt to taste – Season according to your preference.
• 1 tablespoon fresh parsley, finely chopped – Adds a fresh note and a pop of color.

For Assembly and Baking:

• 1 egg, beaten – Used for an egg wash to create a beautiful golden crust.

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Step-by-Step Instructions for Making Mini Pork Pies

Creating these pies involves two main parts: preparing the hot water crust pastry and making the pork filling. Both are easy to follow and yield delicious results.

Step 1: Prepare the Hot Water Crust Pastry for Mini Pork Pies

1. Mix the Flour and Salt: Begin by adding the all-purpose flour and salt into a large mixing bowl. Stir well to combine. This initial mixing ensures the salt is evenly distributed throughout the crust.
2. Create the Hot Water Mixture: In a saucepan, add the lard (or butter) along with the water. Heat over medium-low until the lard fully melts, then bring the mixture to a gentle boil. This is what gives the pastry its unique texture, allowing it to hold its shape well around the filling.
3. Combine with Flour: Pour the hot lard and water mixture over the flour and stir immediately with a wooden spoon until the dough begins to form. The mixture will be hot, so take care while stirring.
4. Knead Lightly: Turn the dough onto a lightly floured surface and knead it just until smooth. You’re looking for a pliable dough that’s not sticky but holds together well. Avoid over-kneading as this can make the crust tough.
5. Let the Dough Rest: Wrap the dough in plastic wrap and let it rest at room temperature. This resting period allows the dough to settle and makes it easier to roll out and shape into mini pie crusts.

Step 2: Prepare the Pork Filling for Mini Pork Pies

1. Combine Ground Pork and Pork Belly: In a mixing bowl, add the ground pork shoulder and finely diced pork belly. The pork belly provides necessary fat, which keeps the filling moist and prevents it from drying out during baking.
2. Add Onion and Spices: Incorporate the finely chopped onion, ground white pepper, nutmeg, and salt. These spices are essential in achieving the classic flavor profile of traditional pork pies.
3. Stir in Fresh Parsley: Add the fresh parsley, mixing thoroughly to ensure an even distribution throughout the pork filling.
4. Mix Until Well Combined: Use a wooden spoon or your hands to ensure the ingredients are fully combined. You want a well-mixed filling for uniform flavor in each bite.

Step 3: Assemble the Mini Pork Pies

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or mini pie tin with butter or nonstick spray.
2. Divide and Roll the Dough: Cut the dough into 12 equal portions. Roll each piece into a small circle, roughly 3 inches in diameter and thick enough to form a sturdy crust.
3. Shape the Crusts: Place each dough circle into the muffin cups, pressing gently to ensure the dough conforms to the sides of each cup. Leave a small overhang at the top for sealing the pie later.
4. Add the Pork Filling: Take about 1 tablespoon of pork filling for each pie and gently press it into the dough-lined cups. Compacting the filling slightly helps avoid air pockets, which can cause the pies to collapse when baked.
5. Prepare the Tops: Roll out additional dough portions to create tops for each pie. Place these over the filling, pressing the edges to seal with the overhang from the bottom crust. Pinch together or crimp with a fork for an authentic look.
6. Pierce and Vent: Use a toothpick to create a small hole in the center of each pie’s top crust. This vent allows steam to escape during baking, preventing soggy or collapsed tops.

Step 4: Apply Egg Wash and Bake

1. Brush with Egg Wash: Brush the tops of each pie with the beaten egg. This step ensures a golden, glossy crust that looks as good as it tastes.
2. Bake Until Golden: Place the muffin tin in the preheated oven and bake for about 25-30 minutes, or until the crusts are golden brown and the filling is cooked through. The aroma from the pies should be savory and delicious!
3. Cool Slightly Before Serving: Allow the Mini Pork Pies to cool in the tin for a few minutes before transferring them to a wire rack. Cooling briefly lets the filling settle, making them easier to handle and more flavorful with each bite.

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Serving Suggestions for Mini Pork Pies

Mini Pork Pies are versatile and can be enjoyed warm, at room temperature, or even cold. Here are some ways to serve them:

1. With Pickles and Mustard: Serve alongside pickles, English mustard, or a bit of piccalilli (a British pickle relish) for a tangy contrast that enhances the savory pork flavor.
2. On a Cheese and Charcuterie Board: Mini Pork Pies make a delightful addition to a cheese board, adding a satisfying savory element that pairs well with cheeses, cured meats, and fruits.
3. As Part of a Picnic: Because they’re so portable, these pies are a great option for outdoor gatherings or picnics. They’re sturdy, easy to eat, and require no utensils.

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Storage and Reheating Tips

Mini Pork Pies can be stored for future enjoyment. Here’s how:

• Refrigeration: Store leftover pies in an airtight container in the refrigerator for up to three days. The crust remains crisp and the filling flavorful.
• Freezing: For longer storage, wrap each pie in plastic wrap, place in a freezer-safe container, and freeze for up to three months.
• Reheating: To reheat, place in an oven preheated to 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving, as it may make the crust soggy.

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Frequently Asked Questions About Mini Pork Pies

Q: Can I use a different meat?
A: While pork is traditional, you can substitute with ground chicken or turkey for a leaner pie. For a richer filling, try a mix of beef and pork.

Q: Can I make the dough in advance?
A: Yes, the dough can be made a day ahead. Wrap it tightly and store in the refrigerator until ready to use.

Q: What if I don’t have lard?
A: You can substitute with unsalted butter. However, the texture of the crust will be slightly different as butter and lard have different melting points.

Q: Are Mini Pork Pies served warm or cold?
A: They can be enjoyed both ways! In Britain, they’re often served cold, but warm pies are equally delicious.

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Closing Thoughts