I skipped out the jelly, because I’m not a big fan of it anyway. Also, as I was suffering a lack of quail eggs I knew these pies would not be as fancy as those on the British Bake-Off. Sorry Paul.
But they would be so damn good…
They also don’t take more than an hour or so because you don’t have to worry about making pastry or jelly or even chopping up much meat. However, as my oven is behaving rather oddly and burning things before they are cooked through even at low temperatures, I can’t be specific on the timings. Just cooking these required turning the oven off halfway through and also at one point cooking them with the oven door open… yes it is driving me crazy!
These are really good hot with tomato ketchup. I should know…I had 3…one after the other…
Speedy Pork Pies Makes about 8 – 10 muffin sized pies
- 8 good quality Pork Sausages
- 4 rashers of Bacon
- Half a Leek
- Pinch of Allspice
- 1 Tablespoon of Sage
- Pinch of Salt
- 2 x 320g Shortcrust Pastry sheets
Start by oozing the sausages out of their skins. This can be very satisfying for some reason. Chop the bacon and leek into small pieces.
Put the sausage, bacon and leek in a bowl. Add the allspice, sage and season with salt and pepper. (I added a bit too much salt because I forgot about the saltiness of the bacon so watch out for this, a pinch is enough). Mash it all together with a fork.
Now onto the pastry. Cut out pieces of pastry for the bottom and tops of the pies. I used a muffin tin to cook the pies in, so the bottom of a coffee jar was my guide.
Fill the pies, about a 2 heaped tablespoons should be your maximum in each.
Top with lids and any decoration you wish to add, I went for the classic leaf on each one.
Finally brush with egg and pierce a hole in the lid to allow steam to escape.
About 45 mins – 1 hour at 180C should cook these about right but keep an eye on them and check the middle is cooked before eating.