These 12 mini pork pies are perfect for a street party treat. Well worth the effort and boasting the combined savoury goodness of quail egg and Welsh pork, impress guests with our mini pork pie recipe today.
For the filling
•12 quail’s eggs
•600g Welsh pork shoulder, chopped finely or whizzed in a food processor to form a coarse mince
•300g cooked ham, cut into 1cm cubes
•100g smoked streaky bacon, finely chopped
•30g bunch parsley, chopped
•1 onion, grated
•1 tsp English mustard powder
•¼ tsp grated nutmeg
•1 tbsp honey
•1 medium free-range hen’s egg, beaten
•Piccalilli, green salad, and peppery radishes to serve
For the pastry
•1 tsp salt
For the jelly
•2 gelatine leaves (platinum grade)
•250ml good quality fresh chicken stock, hot
•12-hole muffin tin
Cook the 12 quail’s eggs in rapidly boiling water for 2 minutes and 20 seconds, then drain, cover with cold water and set aside to cool. Once completely cool, drain the eggs and peel.
While the eggs are boiling, in a large bowl, mix the pork shoulder, cooked ham cubes, chopped bacon, parsley, grated onion, mustard powder, nutmeg, and honey together. Season well with salt and pepper.
Heat the oven to 170°C fan/gas 5 to prepare for cooking.
To make the pastry, heat 200ml cold water with the butter and lard in a saucepan over low-medium heat until the fat has melted. Make sure the water doesn’t boil.
Put the flour and salt in a large bowl and make a well in the centre. Pour the hot water/fat liquid into the centre of the flour, then mix with a wooden spoon to form a ball. As soon as the pastry is cool enough to handle, break off in half, cover with clingfilm and set aside somewhere at room temperature.
Roll out the remaining pastry to 5mm thick. Use a 10cm cutter to make 12 circles, then line the muffin tin holes with these discs, pushing the pastry up the sides (you can fix tears with your fingers as you push the pastry into the tin as it should still be soft enough).
Spoon a few tablespoons of the pork mixture into each pie case to half-fill it, then put a cooked quail’s egg in the centre of each and top with more filling, mounding it above the rim of the muffin hole.
Roll out the remaining pastry as before, then cut 12 tops for the pies using the same cutter. Cover the pies with the lids, crimping the pastry edges together with your fingers to seal. Make a 5mm hole in the centre of each top, then brush the pies with beaten egg.
Put the pies in the oven and bake for 40 minutes, then remove them from the oven and ease the pies out of the muffin tins and onto a baking tray.
Return the pies to the oven for 10 minutes more to crisp the sides and bases, then remove them from the oven when the pastry is a deep golden brown. Allow to cool for a few minutes, place on a wire rack to cool completely, then put in the fridge to chill.
Meanwhile, for the jelly, soak the gelatine in cold water until softened. Remove the leaves and squeeze out excess water, then add to the hot stock and stir until dissolved. Use a toothpick or skewer to dig a little around the pie holes where any juices have solidified.
Using a teaspoon or mini funnel, if you have one, to pour/drizzle the stock into the pie holes – you may only need a spoonful. Don’t worry if it runs out or leaks. Return the pies to the fridge for 30 minutes or so for the jelly to set.
Serve to your guests!
Tastes even better served chilled fresh out of the fridge.