The recipe included with Paul Hollywood's mini pork pie tin is his "Pork Pies" recipe, which makes six larger individual pies, and involves a hot water crust pastry with a pork loin and bacon filling, finished with an optional gelatine stock.
Paul Hollywood's Pork Pies Recipe
Serves: 6 pies
Baking Time: approx. 50 minutes at 190°C (375°F/Gas 5)
Ingredients
For the hot-water crust pastry:
- 265g plain flour, plus extra for dusting
- 55g strong white bread flour
- 55g unsalted butter, diced
- 65g lard
- 1 tsp salt
- 135ml boiling water
- 1 egg, lightly beaten, for glazing
For the filling:
250g pork loin, minced
75g pork shoulder, minced
75g unsmoked back bacon, minced
½ onion, finely chopped
Small bunch of sage, leaves picked and finely chopped
Pinch of ground nutmeg
Sea salt and freshly ground black pepper
For the jelly (optional):
1 chicken stock cube
150ml boiling water
2 leaves gelatine
Method
Prepare the filling: Mix all the meat ingredients, onion, sage, nutmeg, salt, and pepper in a bowl. Fry a small piece to check and adjust seasoning as needed. Cover and set aside.
Make the pastry: Sift the flours into a bowl. Rub in the butter until it resembles breadcrumbs. In a pan, heat the lard, salt, and boiling water until the lard melts. Pour immediately into the flour mixture and stir with a wooden spoon to form a dough.
Shape the pastry: Once cool enough to handle, work the dough into a ball. Divide into two, one piece slightly larger than the other. Roll out the larger piece to line your greased mini pie or muffin tins, leaving a little overlap.
Fill and top the pies: Spoon the filling into the pastry cases. Roll out the remaining dough for lids. Cut lids and poke a small hole in the centre of each. Brush the rim of the cases with egg, place the lids on top, and crimp to seal.
Bake: Brush the tops with beaten egg and bake for about 50 minutes, until golden brown.
Add the jelly (optional): While the pies bake, soften the gelatine leaves in cold water for 5 minutes. Dissolve the stock cube in the boiling water, then squeeze the water from the gelatine and stir it into the stock until dissolved. Once the pies are out of the oven and slightly cooled, enlarge the lid holes and carefully pour in the gelatine mixture. Chill overnight until set.