Mini Pork And Pear Pies With Parsley

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Pork pies with a difference! Perfect to enjoy hot with a side of salad or cold in your packed lunch.

Prep time: 10 mins

Cook time: 25 mins

Serves: 3

Cooking Skill: Not Too Tricky

Ingredients

225g lean pork mince
225g fresh premium ‘Butchers’ style spicy pork sausages sausage meat removed
2 tablespoons freshly chopped parsley
Seasoning
2 pears, thickly sliced lengthways
1 x 500g pack prepared chilled shortcrust pastry
Egg and milk beaten together, for glaze

Method

Step 1

Preheat oven to 180°C, 160°C Fan, Gas Mark 4-5.

Step 2

Place the sausage meat in a bowl – discard skins. Add the mince, parsley and seasoning.

Step 3

Cut six 12cm squares of non-stick baking paper. Roll out pastry and cut into 6 squares slightly smaller than the paper.

Step 4

Take the paper and pastry together and place into the muffin tin (paper against the tin) – press down slightly to roughly line the tin. Leave pastry and paper overlapping at top.

Step 5

Place a slice of pear upright in the pastry case and place a spoonful of the meat mixture either side of the pear to fill the case.

Step 6

Roughly fold pastry over at top and bake in oven for 20–25 minutes until pastry is golden brown.

Step 7

Serve with an autumn salad of mixed leaves, chicory, extra pear slices and dressing of your choice.

Method

Step 1

Preheat oven to 180°C, 160°C Fan, Gas Mark 4-5.

Step 2

Place the sausage meat in a bowl – discard skins. Add the mince, parsley and seasoning.

Step 3

Cut six 12cm squares of non-stick baking paper. Roll out pastry and cut into 6 squares slightly smaller than the paper.

Step 4

Take the paper and pastry together and place into the muffin tin (paper against the tin) – press down slightly to roughly line the tin. Leave pastry and paper overlapping at top.

Step 5

Place a slice of pear upright in the pastry case and place a spoonful of the meat mixture either side of the pear to fill the case.

Step 6

Roughly fold pastry over at top and bake in oven for 20–25 minutes until pastry is golden brown.

Step 7

Serve with an autumn salad of mixed leaves, chicory, extra pear slices and dressing of your choice.

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