Making Mouthwatering Mini Pork Pies Like Jamie Oliver

As we head into picnic season, I’ve been on the hunt for tasty recipes that are portable, fun, and easy to make. That’s how I stumbled upon Jamie Oliver’s mini pork pies – they check all the boxes! These personal sized pies are total crowd pleasers and surprisingly simple to whip up at home.

I’ll walk you through how to make these delicious bites step-by-step. Trust me, if I can do it, you definitely can too! Let’s get started.

Ingredients You’ll Need

The ingredient list is pretty straightforward. Here’s what you’ll need to make a batch of 6 mini pork pies:

• 6 best-quality English-style pork sausages
• 1 egg
• 150 g lard or butter
• 500 g plain flour
• 1 onion
• Fresh thyme
• Ground allspice
• Freshly grated nutmeg
• Salt and pepper

That’s it! Just the basics to make a flavorful sausage meat filling and a hot water crust pastry

Make the Filling

Let’s start with the yummy filling.

First squeeze the sausage meat out of the casings and into a bowl. You can discard the casings or save them for another use.

Next, peel and finely chop the onion. Heat a bit of olive oil in a skillet over medium heat. Add the chopped onion and a few sprigs of fresh thyme. Cook for 3-4 minutes until the onion is soft and translucent.

Transfer the cooked onion to the bowl with the sausage meat. Add a pinch of allspice, a few gratings of fresh nutmeg, and salt and pepper to taste. Mix everything together well with your hands until fully combined. That’s it – your filling is done!

Make the Pastry

Now for the fun part – the hot water crust pastry. This method makes the pastry sturdy enough to hold the filling without getting soggy.

First, place the lard or butter in a saucepan with 250ml water and a teaspoon of salt. Bring it to a boil.

While the lard is heating up, sift the flour into a large bowl. Make a well in the center.

Once the lard mixture boils, immediately pour it into the well in the flour. Stir quickly with a wooden spoon until it forms a shaggy dough.

Let the dough rest for just a minute until cool enough to handle but still warm. It’s important to work with it while it’s warm so the fat stays evenly distributed in the dough.

Divide the dough into 6 equal pieces. Set aside a quarter of each to use for the lids later.

On a lightly floured surface, roll out the larger dough pieces into circles large enough to line your ramekins or molds. Gently fit each circle into a mold, pressing it into the bottom and sides. Trim off any excess dough hanging over the edge.

Fill the Pies

We’re in the home stretch now! Take your sausage filling and divide it evenly among the dough-lined molds, pressing down firmly.

Roll out the reserved dough pieces for the lids. Brush the top rim of dough in each mold with a bit of beaten egg. Lay a pastry circle over each and press the edges to seal. Trim any overhang.

Use your fingers to crimp the edges decoratively. Make a small steam hole in the center of each lid using the tip of a knife.

Bake and Finish

Almost ready to eat! Carefully transfer the filled molds to a baking sheet.

Bake at 180C for 30 minutes until golden brown. Let cool slightly then loosen the edges with a knife and gently remove the pies from the molds.

Return them to the baking sheet, brush with more egg, and bake 10 more minutes.

Let cool completely before devouring!

Make Ahead Tips

The nice thing about these pies is you can prepare the dough and filling a day or two in advance.

Store the dough in the fridge wrapped in plastic and the filling in an airtight container. When ready to bake, let the dough come to room temperature before shaping.

You can also wrap the unbaked hand pies individually in plastic and keep in the freezer for up to 2 months. Thaw in the fridge overnight before baking.

Serving Suggestions

There are so many tasty ways to serve your freshly baked mini pork pies:

• Slice into wedges for an easy passed appetizer

• Pack in lunches or picnic baskets

• Top with pico de gallo or chimichurri sauce for a twist

• Serve with mustard, lettuce leaves, and pickles for a sampler plate

• Garnish with fresh herbs like chives or dill

No matter how you serve them, these adorable handheld pies are sure to be a hit! The bold seasoning in the sausage filling pairs so nicely with the flaky hot water pastry.

I’m already thinking up flavor variations for my next batch. These pies are a blank canvas for countless fillings like chicken, steak, or vegetable. Endless possibilities!