Mini Pork and Stilton Pies
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 500 g 5% fat pork mince
- • 1 onion (finely chopped)
- • 1 handful fresh sage leaves (finely chopped)
- • 1/2 tsp mustard powder
- • 2 tsp Henderson's Relish (or Worcestershire sauce)
- • 65 g Stilton cheese (grated)
- • 6 tbsp cranberry sauce
- • salt and freshly ground black pepper
- • 300 g plain flour
- • 75 g white vegetable shortening (e.g. Trex or Flora White)
- • a good pinch of salt
- • 7 tbsp cold water (you may need a little more)
- • low calorie cooking spray
Preparation Steps
In a large mixing bowl, rub the fat into the flour until it resembles breadcrumbs. Add a good pinch of salt.
Make a well in the middle and add the water, stir in until it comes together in a dough. You may need to add a little more water.
Tip out onto a lightly floured board and knead until smooth.
Wrap in cling film and refrigerate for half an hour.
Pre-heat the oven to 180ºC and spray the mini muffin tray with low calorie cooking spray.
Place the pork mince, onion, sage, Henderson's relish, mustard powder and 40g of the grated Stilton into a bowl, season with some salt and pepper and mix until thoroughly combined.
Remove the pastry from the fridge and roll out on a floured surface to a 2mm thickness.
Using a 9cm pastry cutter, cut into circles, re-rolling the scraps, until you have 24 circles.
Line the mini muffin cups with the pastry, then divide the pork filling evenly between them.
Bake in the oven for 30 minutes.
After 30 minutes, remove from the oven and put a small dollop of cranberry sauce on top of each pie, sprinkle the remaining Stilton on top and return to the oven for 5 minutes.
When cooked, leave in the tin for 5 minutes, then run a knife around the edges to gently loosen the pies from the tin.
Serve! They are equally good warm or cold!