Mini or “hand” pies are apparently the new Pintrest craze sweeping the nations. A pie, you can hold, in your hand? WITCHCRAFT! Sweet or savoury, the Americans think they are on to something with these single serving pastries. As a Brit, i know we got there first with pork pies, Cornish Pasties and eccles cakes, bless them.
Personally, as a happily childfree mother of zero i just needed a way to eat pies with gay abandon without the pressure of having to demolish one the size of a dinner plate. You can freeze them for an easy dinner or have them cold in a lunchbox as something a bit more exciting than a Ginsters cheese sandwich.
You will need to make roughly 6 – 8 pies
- Pork shoulder – 1KG will be plenty
- Packet of instant stuffing (yes you can make your own but ya know, we have lives)
- One large Bramley Apple, peeled, cored and chopped into .5cm cubes
- One onion, finely chopped
- 3 cloves garlic, chopped or grated
- 4 tablespoons of apple butter or apple sauce
- 1kg short crust pastry
Season your pork, pop into large casserole dish with the lid on and cook on about 120c for 3 hours. For the last 40 mins take off the lid.
If you are making your pastry, do this after you have popped in your pork and then chill in the fridge.
When the pork has cooked take it out of the liquid, remove the fat and keep the liquid in the pot and pop it on a low simmer, keep an eye on it! Use forks or bear claws to pull the pork and put to one side.
Make up the stuffing according to instructions and pop in the oven.
Into the now, hopefully, thickened liquid add the chopped onion, garlic and apple, add seasoning and cook until everything is soft and thick. Add the apple butter/sauce and the pork and stir through, you want to filling to be juice, but dry.
Take the stuffing out, add to the mixture and stir through. Leave the filling too cool off for 1/2 hour or so.
Roll your pastry so its about .5cm thick and cut out a 18cm circle. Place a few tablespoons of the mixture on the center of half the circle, fold the top over and crimp the edge with a fork. Brush with some whisked egg yolk.
Bake at 180 for about 25mins or until the pastry is hard to the touch and browned nicely.