Mini pork pies

These tasty bite-sized pork pies are delicious served fresh out of the oven, their flaky golden pastry surrounding a flavoursome pork, bacon and sweet apple filling.
Mini pork pies
1H 15M



1.Preheat oven to 180°C (160°C fan-forced). Squeeze sausage meat from casings into a large bowl. Add bacon, apple, sage, thyme, white pepper and nutmeg. Mix well to combine.
2.Using pastry cutters, cut 24 x 7cm rounds and 24 x 5cm rounds from pastry. Line two 12-hole mini-muffin pans with larger rounds. Spoon 1 tablespoon of sausage mixture into each pastry case.
3.Brush smaller rounds of pastry with a little egg. Place rounds, brushed-sides down, over filling. Press edges of pastry lightly to secure. Brush tops with more egg. Using a small knife or skewer, make a hole in centre of each pie.
4.Bake 30 minutes, until golden brown. Stand in pans 5 minutes. Transfer to swine rack to cool.

Pork and leek, or pork and fennel sausages will also work well in this recipe. To reheat: Place pies on a baking tray in a 180°C (160°C fan-forced) oven for 10 minutes.


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