Mini Pork and Apple Pies

Mini pork and Pink Lady® apple pies are ideal to eat as part of a picnic on school sports days. They are made in muffin tins so they are easy to remove and transport. You could cheat and use ready made short crust pastry but homemade hot water crust pastry is delicious, crunchy and easy to make with a little help from an adult

<h1>Mini Pork and Apple Pies</h1>
  • 30 minutes to prepare

  • 30 minutes to cook

  • Serves 12


  • 1 - Pink Lady® apple
  • 1 - Onion
  • 400g - Lean pork mince
  • 1/2 tsp - Freshly grated nutmeg
  • 1 tsp - English mustard powder
  • 1 tsp - Worcestershire sauce
  • Pinch of - Salt and black pepper to season

Supplementary ingredients

  • Prep - Pastry
  • 150g - Hard white vegetable fat or Trex
  • 525g - Plain flour plus a little extra
  • 2 tsp - Salt
  • Butter or oil - For greasing
  • 1 - Beaten egg

Full preparation

  1. Ask an adult to preheat the oven to 180c/gas 4
  2. Peel the apple and onion and ask an adult to roughly chop these, discard the apple core
  3. Make the pastry; place the fat or trex and 185ml of water in a small saucepan (weigh the water in a jug, water weighs the same in grams as it measures in mls). Ask an adult to supervise you while you melt the fat in the water and bring the mixture the boil
  4. Sieve the flour into a bowl and then tip it into the bowl of a food processor along with the salt. Ask an adult to start up the processor and pour in the hot lard and water. Keep the processor running until the mixture turns into a smooth dough. Transfer the dough to a bowl and cover with a clean, damp tea towel to keep the pastry moist. Move the bowl to somewhere warm as the pastry is easier to roll out when it’s warm
  5. Place the pork mince, chopped onion and Pink Lady® apple, nutmeg, mustard powder and Worcestershire sauce in the bowl of the food processor, add a little salt and pepper, and process briefly to chop finely and combine
  6. Remove two thirds of the dough from the bowl; keep the remaining third covered and warm
  7. Lightly flour a clean work surface and roll out the larger piece of dough to around 2-3mm thick. You need to work quickly as it’s easier to work this dough when it’s warm. Use an 11cm cutter to cut out 12 discs. Reroll if needed but try not to reroll more than once, as the pastry will become less elastic and harder to work with each rerolling
  8. Grease the muffin tin with butter and line each hole with a disc of pastry, use your fingers to press the pastry into the cavity and leave a slight overhang at the top, the pastry is quite workable and should be easy to stretch
  9. Divide the filling equally between the pastry-lined holes, pressing it into the holes to fill them up
  10. Roll out the remaining pastry and cut 12 x 8cm discs, brush the edges of the filled pastry with a little beaten egg, put the lids on and pinch the edges together the seal, brush with the beaten egg. Make two small cuts in the top of the pies to allow the steam to escape. Keep the rest of the beaten egg for later
  11. Ask an adult to bake the pies for 25-30 mins until the top is golden brown. When they’re cooked ask an adult to remove the tray, increase the heat to 200c/gas 6 and leave the pies to cool for 5 minutes
  12. Gently remove all the pies, transfer them to a baking tray, brush the sides with the remaining beaten egg and ask an adult to bake them for a further 20-25 minutes, until the sides are set and the tops are a deep golden-brown colour. Leave to cool then refrigerate for up to 3 days.

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady1850? We’d love to see!

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