I’ve been meaning to make a meat pie ever since seeing the picnic pies challenge on the Great British Baking Show, and finally got around to it with these mini pork pies. They were surprisingly easy to make (and no soggy bottoms in sight!) and turned out delicious, but next time I’ll add more spice – maybe even dice up some habaneros to add to the filling. As they are, though, they got a full-on husband stamp of approval, which is saying something.
The crust ended up flaky and satisfying, which I was worried about since I’m bad about keeping all the dough cold when I’m working it. This one was forgiving, and I’m already planning more pies using it! Many thanks to Ricardo for the original recipe. These are little (made in a muffin tin – I ended up with twelve plus some dough and filling left over), so each is the perfect size to eat as a snack or serve as a self-contained appetizer.
- 3 cups (750 ml) pastry flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1 cup (250 ml) cold salted butter, cut into cubes
- 1 egg, beaten
- 1/4 cup (60 ml) ice water, approximately
- 1 tablespoon Sriracha sauce
- 4 teaspoons (20 ml) white vinegar (I was out of white so I used apple cider vinegar and it worked just fine)
- 1 egg, beaten
- 1/2 cup (125 ml) milk
- 2 onions, chopped
- 1 clove garlic, finely chopped (or about a teaspoon of garlic powder)
- 2 tablespoons (30 ml) olive oil
- 1/2 cup (125 ml) mushrooms, finely chopped
- 1 lb (454 g) ground pork
- 1/4 teaspoon (1 ml) ground cloves
- 2 tablespoons chopped fresh parsley
- 1 egg
- Salt and pepper (to taste)
- In the bowl of a food processor, place the flour and baking powder. Pulse for one second to combine. Add the butter and pulse for a few seconds at a time, until the mixture has a coarse and grainy texture. Add the egg, water, and vinegar, pulsing a few seconds at a time, until a ball begins to form. Remove the dough from the bowl. Form into a ball with your hands, dust with flour, and cover with plastic wrap. Refrigerate for about 1 hour.
- In a bowl, combine the egg and milk. Set aside.
- In a skillet, brown the onions and garlic in the oil. Add the mushrooms and cook until their water has evaporated. Add the ground pork and cook, while crumbling, until it is cooked through. Season with salt and pepper. Let cool and add the remaining ingredients. Stir to combine.
- With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
- Roll out the dough. With a 12.5-cm (5-inch) cookie cutter, cut 12 circles. Line 12 muffin cups with the circles. (Note – I love baking but not having a million accessories clogging up my kitchen. I used the top of an empty can of chickpeas as my big “cookie cutter,” and a smaller can to cut out the lids.)
- Spoon the filling into the dough. Brush the edges of each meat pie with the milk and beaten egg mixture. Be generous here, the egg wash will help seal the bottoms of your pies to the lids.
- With a 9-cm (3 ½-inch) cookie cutter, cut 12 circles in the dough. Place on the meat pies. Seal by gently but firmly pressing the lid down into the sides of each pie with a fork. Make an incision in the center of each meat pie to let steam escape (instead of blowing your lids…get it?).
- Bake for about 45 minutes or until the pastry is golden brown. Take the mini meat pies out of the tin immediately (they’ll be harder to get out if you wait) and serve warm. Enjoy!
Extra Bonus Round: I ended up with extra dough and filling, so I made what I’m calling a meat pop tart with the extras. I rolled out the extra bits of dough and lay the resulting sheet in an oiled loaf tin, filling it with the extra filling. I sealed and egg washed it like the mini meat pies, and baked it at the same amount of time and then for about 20 minutes longer – wait for it to look golden brown with bits of blackened juiciness escaping from the vents in the top. Take it out of the tin immediately and let it cool for 10-15 minutes before digging in.
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