Inspirational pork pies

By Drum Digital
14 November 2018


Preparation: 30 min | Cooking: 20 min | Serves 6

Try this tasty filling for our #JustDelicious pork pies which, once made, you can freeze and reheat as needed.


250ml (1c) grated carrot

250ml (1c) onion, chopped

1 clove garlic

45ml (3T) thyme, chopped

45ml (3T) sage, finely chopped

750g Eskort Gold Medal Pork Sausages

30ml (2T) English hot mustard

30ml (2T) golden syrup

250ml (1c) oats

65ml Worcestershire sauce

To assemble

2 rolls shortcrust pastry

1 egg, whisked


  • Preheat the oven to 190°C.
  • In a saucepan fry the carrot, onion, garlic, thyme and sage over moderate heat until soft. Allow to cool.
  • Remove the sausage meat from their casings
  • In a large a mixing bowl, add the carrot mixture, sausage meat and the rest of the ingredients and mix well.
  • Roll handfuls of the mixture into balls and flatten to form patties. Put on a plate and refrigerate.

To assemble

  • Roll out the pastry on a lightly floured surface. Cut out circles slightly bigger than the patty and set aside. Allow two circles for each pie.
  • Put a patty on a pastry cutout and fold the pastry around the patty.
  • Brush egg wash on another pastry cutout.
  • Enclose the patty with the second pastry cutout.
  • Pinch the pastries together to enclose the patty. Repeat until all of the patties are enclosed in pastry.
  • Brush with more egg wash and bake for 15-25 minutes.

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