500 g pack puff pastry
plain flour, for dusting
200 g pork mince
50 g dried apricots, roughly chopped
25 g pistachios, roughly chopped
¼ tsp fennel seeds
1 good pinch ground nutmeg
1 small bunch parsley chopped
1 egg, beaten
- Heat oven to 180C/160C fan. Line 6 holes of a muffin tin with strips of baking parchment (these will help you to lift out the pies once cooked). Set aside a quarter of the pastry and roll out the remaining pastry on a floured surface to the thickness of a 10c coin. Cut out 6 × 8cm circles and use to line the muffin tin holes, leaving a little overhanging the top edge.
- Put the pork in a bowl, add the remaining ingredients, except the egg, and season. Mix by hand until combined, then pack the meat firmly into the cases.
- Roll out the remaining pastry to the same thickness. Cut into 0.5cm strips and create a lattice pattern on top of the pies. Trim off any excess. Brush the inside edge of each pie with egg, then roll up the overhanging pastry (from step 1) to stick the layers together. Can be covered with cling film and chilled for up to 2 days.
- Brush pies with egg and bake for 45 mins until golden. Cool and eat with pickle.