Lunch
Mini Pork Pies & Apple Chutney
Makes 6 mini pies
Mini Pork Pies & Apple Chutney
Makes 6 mini pies
These traditional mini pork pies are a bite-sized celebration of British baking at its best—flaky hot water crust pastry, juicy seasoned pork filling, and a dollop of sweet apple chutney tucked inside. Baked to perfection in the Cuisinart Gourmet Pro Multifuctional Combi Oven, they’re perfect for picnics, parties, or your next Sunday platter. A classic with a twist—and guaranteed crowd-pleaser.
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Ingredients
- 250g pork mince
- 50g pancetta, finely chopped and rind removed
- 1 onion, grated
- 1 tsp dried sage
- 1 egg
- ½ tsp salt and white pepper
- 3 sheets shortcrust pastry
- 1 additional egg (beaten)
- 2 green apples, peeled, cored, and diced
- 100g soft light brown sugar
- ¼ cup raisins
- ½ onion, finely chopped
- 1 tsp mustard seeds
- ½ tsp mixed spice
- ¼ tsp salt
- 100ml apple cider vinegar
Preparation
- In a saucepan over medium heat, add the apples, brown sugar, raisins, onion, mustard seeds, mixed spice, salt, and apple cider vinegar. Stir and bring to a gentle simmer, then reduce heat to low.
- Cook uncovered, stirring occasionally, for 20 minutes or until thickened and jammy. Remove from heat and allow to cool. The chutney will continue to thicken as it cools.
- In a large bowl, mix together the pork mince, pancetta, grated onion, sage, seasoning and egg. Stir until fully combined.
- Preheat oven on Bake to 180c and grease a 6-hole muffin tin.
- Cut out 12 circles of the shortcrust pastry (big enough to line each muffin hole) and 6 smaller circles for the lids. Line each muffin hole with the larger pastry circles, gently pressing into the sides.
- Spoon the pork filling into each pastry case, pressing lightly to compact. Brush the edges of the pastry with beaten egg, then place the smaller pastry circles on top, pressing to seal. Crimp the edges with a fork. Using a pastry brush, brush the tops with the beaten egg for a golden finish.
- Place the muffin tin in the oven and bake for 15 minutes, or until the pastry is golden and crisp. Remove from the tin and allow to cool slightly before serving.
- Serve warm or at room temperature with apple chutney on the side.
