Mini Pork Pies
Very easy to make and delicious mini pork pies using hot water crust pastry.
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- •500 g Minced pork18% fat content
- •1 teaspoon Dried sage
- •1/2 teaspoon Mace(optional)Can be omitted if unavailable
- •1/2 teaspoon Dried thyme
- •1/2 teaspoon Salt
- •1/4 teaspoon Ground white pepper
- •Nutmeg(optional)Pinch, freshly grated preferred
- •FlourFor pastry
- •ButterFor pastry
- •Lard(optional)For pastry, can substitute with solid vegetable fat
- •1 count EggFor egg wash
- 1
Prepare the hot water crust pastry by mixing flour and salt, then adding melted butter and lard in hot water. Form into a dough and chill for at least 2 hours.
2h 0m
- 2
Mix minced pork with dried sage, mace, dried thyme, salt, ground white pepper, and nutmeg. Mix thoroughly and chill.
3 min
- 3
Roll out the chilled pastry and cut into circles for the pie bases and lids.
10 min
- 4
Line greased muffin cups with pastry bases, fill with pork mixture, and cover with pastry lids. Crimp edges to seal.
10 min
- 5
Brush pies with egg wash and cut vent holes in the lids.
5 min
- 6
Bake in a preheated oven at 170°C (340°F) for 40 minutes.
40 min
- 7
Cool pies on a wire rack before serving.
5 min
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