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My recipe
Mini pork and apples pies
PASTRY
- 200 g AP flour
- 100 g lard (butter, 50:50 lard and butter)
- 1 tsp salt
- 1 tsp sugar (optional)
- 1/3 tsp ground black pepper
- 2-3 tbsp cold white wine
- Dice the lard (butter), place into a food processor, add the flour, salt, sugar, pepper and pulse until the mixture resembles the bread crumbs
- Add in the white wine and pulse again
- Transfer the dough on a working surface and knead for a short while until the dough is smooth and elastic
- Cover with the cling film and chill in the fridge for 30 min
FILLING
- 250 g lean pork ( pork mince)
- 70 g smoked bacon
- 1/2 middle-sized apple (Granny Smith)
- 1/2 middle-sized onion
- 1-2 tsp brown sugar
- Parsley
- 1/2 tsp fresh chopped rosemary
- Black, pink (optional) pepper, salt
- Cut the meat with the knife into the small pieces or mince in a food processor
- Chop the bacon
- Slice the onion and saute on a drop of oil until transparent, add the sugar, stir and allow to melt down
- Dice the apple and stir fry on the butter for 2 min
- Transfer the apples and onion on a cutting board and chop finely
- In a bowl combine the bacon and meat, add the parsley, rosemary, salt, pepper and mix well
- Preheat the oven to 200C (400F, gas 6)
- Take the dough and roll it out into a rectangle
- Cut out 12 circles, 3,5 inches each
- Butter 12 muffin tins and line them with the dough circles, covering the base and the sides
- Spoon meat filling into each tin, add the apples layer and top with the meat filling
- Using the dough scraps, roll out another rectangle and cut out the circles to serve as a covers for the tins. Make a hole on each circle
- Cover each tin with the top and seal the edges thoroughly
- Lightly whisk 1 egg yolk with 1 tbsp water and brush the pies
- Bake for 12-15 min, then reduce the temperature to 160C (325F, gas 3) and bake for 15 min
- Cool down for 5 min, then carefully take out of the tins and cool down completely on a wire rack
Thoughts and Ideas
You can use any filling - meat, vegetable, fruits.
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