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  • News
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  1. Home
  2. pie

Pork pies

You’ll pinch yourself if you don’t try these little gems. They’re 
the complete package! - by Steph Wong CC
  • 15 Sep 2015
Pork pies
Cook: 40 Minutes - easy - Makes 6 - nut-free - pregnancy-safe
Proudly supported by
You’ll pinch yourself if you don’t try these little gems. They’re 
the complete package!

Ingredients

Cooking spray 1 tsp olive oil

1 brown onion, finely diced

200 g mushrooms, finely chopped

2 sticks celery, finely chopped

2 cloves garlic, finely chopped

40 g lean bacon, finely chopped

2 Tbsp shredded sage leaves

2 Tbsp finely chopped flat-leaf parsley

1 pinch ground nutmeg

35 g breadcrumbs made from sourdough bread

1 large egg, lightly whisked

500 g lean pork mince

50 g (2 cups) salad leaves

1 Lebanese cucumber, peeled into long ribbons

1 bottle balsamic glaze, to serve

Homemade pastry

120 g (¾ cup) plain flour, plus extra for dusting

80 g (½ cup) wholemeal plain flour

100 g light margarine

1 or 2 Tbsp iced water

Method

  1. Preheat oven to 180°C (fan-forced). Spray 6 x 8cm (base measurement), 11cm (top measurement) pie tins with cooking spray.
  2. To make pastry, put flours in 
a medium bowl and, using your fingertips, rub in margarine until mixture resembles breadcrumbs. 
Stir in water and mix until dough begins to come together. Turn out dough onto a lightly floured surface and form into a ball. Cut dough in half and press each into a round. Wrap in plastic wrap and refrigerate for 
20 minutes to chill.
  3. Meanwhile, heat oil in a large 
non-stick frying pan over a medium heat. Add onion, mushroom, celery, garlic and bacon. Cook, stirring occasionally, for 7-8 minutes or until vegetables begin to soften. Transfer to a large bowl. Set aside for to cool for 15 minutes. Stir in sage, parsley and nutmeg. Add breadcrumbs, 
egg and mince. Stir until combined.
  4. Roll out 1 pastry round until 2mm-thick. Put 2 pie tins upside down on pastry and cut around edges, allowing an extra 1cm of pastry . Line 2 tins with pastry. Bring pastry together, roll out again to cut out a third circle and line a third tin. Repeat with other pastry round.
  5. Put tins on an oven tray. Divide pork mixture between tins and press down gently. Turn pastry edges over filling and use fingers to pinch pastry. Bake for 25-30 minutes or until pastry is light golden brown and filling is 
set. Set aside in dishes for 5 minutes. 6 Turn out pies onto serving plates. Combine salad leaves and cucumber. Divide salad, drizzle with balsamic glaze and serve with pies.
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