Mini pork pies


Shortcrust pastry filled with a herb pork sausage mixture and bake to golden brown perfection.


Pie filling

250ml (1c) carrot, grated

250ml (1c) onion, chopped

45ml (3T) thyme, chopped

45ml (3T) sage, finely chopped

1 garlic clove

750g Eskort Gold Medal pork sausages

30ml (2T) English hot mustard

30ml (2T) golden syrup

250ml (1c) oats

60ml (¼c) Worcestershire sauce

2 rolls of shortcrust pastry

1 egg


  • Preheat the oven to 190°C.
  • In a saucepan over moderate heat, fry the carrot, onion, thyme, sage and garlic until soft. Set aside to cool.
  • Remove the sausage meat from the casings
  • In a large mixing bowl, add the carrot mixture, sausage meat and the rest of the ingredients. Mix well.
  • Mould the mixture into patties and put in the fridge.
  • On a flour-strewn surface, roll and slice the pastry into circles that are slightly bigger than the patties (roll out two circles for each pie).
  • Put the patties on half the pastry circles and fold the pastry around the patties.
  • Put the remaining pastry circles on top of each patty.
  • Pinch the top and bottom pastry circles together to close around the patties.
  • Brush with egg and bake for 15-25 minutes.
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