Mini Pork and Pancetta Pies
Thursday, 19 September 2013
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Recipe from Pie by Angela Boggiano (Mitchell Beazley, 2009)
Photo by Craig Roberston
These are the ultimate picnic pies—sturdy enough to withstand a journey and tasty enough to be devoured when you arrive, or maybe even on the way.They can be made up to 1 day ahead and are also a great choice for packed lunches, served with crunchy radishes and scallions.
Makes 12 pies
For the pastry
- 10oz/300g shortcrust pastry (see recipe)
- beaten egg, to glaze
For the filling
- 1 bunch scallions, finely chopped
- pinch chili flakes
- 1/ 2lb/225g pork loin, finely chopped with a knife or in a food processor
- 4oz/100g pancetta, finely chopped
- small bunch chives, snipped small bunch parsley, finely chopped
- salt and ground black pepper
- 12 quail’s eggs, soft-cooked and peeled
Preheat the oven to 400°F.
For the filling, mix together all the ingredients except the quail’s eggs in a large bowl, seasoning well to taste.
Roll out the pastry on a lightly floured surface and cut out 12 x 4in/9cm disks to fit a 12-hole muffin pan and 12 x 3in/7cm disks for the lids. Carefully press the larger disks into the holes of the muffin pan. Half fill each with the pork filling, top with a soft-cooked quail’s egg, then add another layer of filling.
Brush the edges of each pie with a little egg and then place a lid on top, pressing the edges together to seal. Make a hole in the top of each pie, brush the tops with egg to glaze and bake for 20 minutes. Reduce the oven temperature to 325°F and bake for a further 25–30 minutes until the pastry is golden and the filling is cooked through. Leave to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.