Mini pork pies

This trio of mini pork pies combines succulent pork, delicious pastry and a choice of Bramley apple, creamy Stilton or redcurrant jelly toppings, making them a delicious addition to any festive feast.

40 minutes prep. time
45 minutes cooking time
Serves 6 mini pies
Pies & savoury treats, Christmas

Festive pork pies topped with apple, redcurrant and Stilton — Try these tasty pork pies with a range of seasonal toppings | © National Trust/William Shaw

Hot water crust pastry

175ml water
125g lard
1 tsp salt
300g strong plain flour

Filling

650g diced pork, finely chopped
165g pork sausage meat
5g fresh thyme, finely chopped
2 tsp salt
½ tsp ground white pepper

Topping selection

1 Bramley apple, peeled and finely chopped
180g quality redcurrant jelly
200g Stilton cheese

Step 1

Place all the ingredients for the filling in a large bowl and mix well, using your hands to combine. Put mixture to one side until required.

Step 2

For the pastry

Place the water, lard and salt in a saucepan over a low heat until the lard has melted. Bring to a boil, then remove from the heat and leave to stand for 5 minutes.

Step 3

Pour the lard mixture into the flour, using a spoon to mix until just combined.

Step 4

Use your hands to lightly knead the pastry, until smooth and flexible.

Step 5

Break off a piece of the pastry, place it into a six-cup muffin tin and press into the base. Mould it up the sides, leaving a lip around the top edge of the cup. Continue until all six cups have been filled with pastry, while trying to maintain as even a thickness as possible.

Step 6

For the filling

Pack in the meat filling, pressing it into the edges. Ensure each pie is slightly higher than the level of the tin. Wrap the tin with foil, leaving a gap for steam to escape.

Step 7

Place on the middle shelf of a preheated oven. After 30 minutes, remove the foil and continue to bake until the pastry is golden and the meat filling is cooked through. Remove from the oven.

Step 8

Toppings

Select your topping of choice – or indulge in all three. Divide the diced Bramley apple, crumbled Stilton or redcurrant jelly between the pies, spooning it on top of the meat.