If you're on the hunt for a comforting dish that combines savory and sweet in a delightful way, look no further than these Easy Pork Pies with Sage and Apple! This British classic is not only a feast for the senses but also a breeze to prepare, making it the perfect addition to your recipe repertoire. With tender ground pork mingling with the subtle sweetness of apple and the aromatic touch of fresh sage, these mini pies are sure to impress your family and friends. Ready to elevate your culinary skills and indulge in a warm, flaky pastry that’s bursting with flavor? Let’s dive into this mouthwatering recipe that promises to be a crowd-pleaser!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 1 pound ground pork
- 1 apple, peeled and diced
- 2 tablespoons fresh sage, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package shortcrust pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with non-stick baking parchment or lightly grease the tin to prevent sticking.
- In a large mixing bowl, combine ground pork, diced apple, chopped fresh sage, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
- Roll out the shortcrust pastry on a lightly floured surface to approximately 1/8 inch thickness. Use a round cookie cutter or glass to cut circles large enough to line the muffin tin cups with some overhang.
- Carefully press the pastry circles into each muffin tin cup, ensuring the pastry covers the bottom and sides completely with a slight overhang.
- Fill each pastry-lined cup with the prepared pork and apple mixture, pressing down gently to compact the filling.
- Cut additional pastry circles for pie tops. Place these over the filled pies, pressing edges to seal and crimping with a fork to create a decorative border.
- Cut small vents in the top of each pie to allow steam to escape during baking.
- Brush the pie tops generously with beaten egg, which will create a golden, glossy finish when baked.
- Place the muffin tin in the preheated oven and bake for 45-50 minutes, or until the pastry is golden brown and the internal temperature of the pies reaches 160°F (71°C).
- Remove from oven and let the pies cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- Serve warm or at room temperature as a delightful British-style savory pie.
Tips
- Choose the Right Apple: Opt for a firm apple variety, such as Granny Smith or Honeycrisp, as they hold their shape well during cooking and provide a nice balance of sweetness and tartness.
- Don’t Overmix: When combining the pork and apple mixture, be careful not to overmix. This will help maintain a tender texture in your pies.
- Chill the Pastry: If your shortcrust pastry gets too warm while rolling it out, pop it in the fridge for a few minutes. Chilled pastry is easier to handle and will bake up flakier.
- Vent for Success: Make sure to cut those small vents in the top of each pie. This allows steam to escape and prevents sogginess, ensuring a perfectly baked pastry.
- Experiment with Herbs: While sage is a classic choice, feel free to experiment with other herbs like thyme or rosemary for a unique flavor twist.
- Perfect Egg Wash: For an extra glossy finish, brush the tops of your pies with a generous amount of beaten egg, making them look bakery-fresh.
- Serve with Style: These pies are delicious on their own but pair beautifully with a side of tangy chutney or a simple salad for a complete meal.Follow these tips, and you’ll be well on your way to creating irresistible pork pies that will have everyone coming back for seconds!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 75mg
