Pork & Sage Pies


Ingredients

Pastry

12oz self raising flour

5oz Trex or butter

Water to moisten

½ Teaspoon Salt

 

Filling

12oz cooked fillet of pork, diced

1 small pack sage and onion stuffing mix

Salt & pepper

1 beaten egg

 

 

 


 

 

Preparation Method

Mix all ingredients together to form pastry, then roll out to 1/2cm thickness and use to line a non-stick muffin tin.  Leave sufficient for lids which are made using a circular pastry cutter.

 

Make up the sage and onion stuffing as per the instructions on the packet.  Fill each little pie with the diced pork topped with a dessert spoon of stuffing, then top with the pastry lids.  Make 2 or 3 cuts in each lid to allow steam out, crimp the lid edges to the pie and brush with egg glaze.

 

Cook in a preheated oven at 180 degrees C for approximately 35 – 40 minutes ensuring that the contents are piping hot.  Serve hot or cold.

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