Mini Pork Pies with Piccalilli

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Mini Pork Pies with Piccalilli

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Ingredients

Adjust Servings:
a few dots Butter
600 g Shortcrust Pastry
for dusting Plain Flour
85 g Breadcrumbs
400 g Cumberland Sausages
200 g Smoked Bacon Lardons
1/4 tsp Ground Mace
1/4 tsp Ground Pepper
1/4 tsp Fresh Sage
1 Egg beaten with a fork
A pinch Sesame Seeds
to serve Piccalilli homemade or shop bought

Fun, picnic pork pies to make with the kids.

Ingredients

Directions

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The mini pork pies are really fun for the kids to make. They can easily cut out the pastry shapes and get stuck in mixing up the lardons, sausagemeat, breadcrumbs and herbs. Then putting them together is quite simple and lastly painting the egg on top,  just make sure that they don’t put all of the sesame seeds on one pork pie!

These mini pork pies are perfect for a picnic, we took ours out to celebrate a very special picnic and scoffed the lot. Thank you to the BBC Good Food website for the recipe.

Enjoy – hopefully there will be plenty of reasons to celebrate British food in the next couple of weeks, the British Grand Prix, Wimbledon and a certain football tournament too.

N.B. We didn’t quite have enough shortcrust pastry so we combined the left over filling with some puff pastry and made some sausage rolls to go with them. I received extra brownie points for those.

Steps

1
Done

Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.

2
Done

Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.

3
Done

Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.

Zoe Negus

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