Best 3 Cupcake Tin Pork Pies Recipes
Pork pies are a classic British dish that can be enjoyed by people of all ages. They are typically made with a filling of seasoned pork, encased in a pastry crust. The pies are then baked until the pastry is golden brown and the filling is cooked through. The pork pies featured in this article are made using cupcake tins, which makes them the perfect size for individual servings. There are three variations provided, each with its own unique flavor profile:
1. **Traditional Pork Pies**: These pies are filled with a classic combination of pork, sage, and onion. The pastry is made with a combination of plain flour and suet, which gives it a light and flaky texture.
2. **Apple and Pork Pies**: These pies feature a sweet and savory filling of pork, Bramley apples, and onion. The pastry is made with a combination of plain flour, butter, and lard, which gives it a rich and buttery flavor.
3. **Spicy Pork Pies**: These pies are packed with flavor, thanks to the addition of chili powder, cumin, and paprika to the pork filling. The pastry is made with a combination of plain flour and wholemeal flour, which gives it a nutty flavor and a slightly chewy texture.
No matter which variation you choose, you are sure to enjoy these delicious and satisfying pork pies. They are perfect for a quick and easy lunch or dinner, or as a snack on the go.
MINI PORK PIES
As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat. , In a large skillet, cook pork, garlic and seasonings over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly., Unroll each pie crust. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing crust on bottoms and up sides., Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in crust., Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm. Freeze option: Freeze cooled pies in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on ungreased baking sheets in a preheated 350° oven 14-17 minutes or until heated through.
Nutrition Facts : Calories 561 calories, Fat 35g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 0 fiber), Protein 21g protein.
MINI PORK PIES WITH PICCALILLI
Hoel Levieil from London restaurant Frizzante shares this picnic-friendly pork pie recipe, which was voted our users' favourite Jubilee recipe idea
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h28m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that's long enough so the ends stick out a centimetre or two - use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
- Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.
- Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don't throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.
MINI PORK PIES
James Martin's mini pork pies are sure to be a summer picnic favourite
Provided by James Martin
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Supper, Treat
Time 1h55m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Mix the filling ingredients and season. Grease 12 holes of a muffin tin and line each with a strip of baking parchment, to make pies easier to remove from tins.
- To make pastry, bring the lard and 250ml water to the boil in a small pan. Sieve the flour into a food processor and add 2 tsp salt. While processor is on, pour in lard and water mix, then blend until you have a smooth dough. Turn out into a bowl and remove two-thirds, covering the final third with a tea towel to keep warm.
- Roll larger piece out on a floured surface to about 2-3mm thick - work quickly as the dough is easier to work with when warm. Cut out 12 x 11cm circles using a pastry cutter. Line each hole of the tin with the circles, pushing them in with your fingers and leaving a slight overhang.
- Heat oven to 180C/160C fan/gas 4 and put in a baking tray. Divide filling between pastry cases, pushing down lightly. Roll out remaining pastry on a floured surface and stamp out 12 x 8cm circles. Brush edges of filled cases with egg, then put lids on top. Pinch together and crimp the edges with your fingers. Brush with beaten egg and set aside the rest for later.
- Bake in oven for 30 mins, then remove the tin and tray, and gently take the pies out of the holes. Brush the sides and top again with egg and place directly onto the baking tray. Turn oven to 200C/180C fan/gas 6 and cook for 25-30 mins until the sides are set and tops a deep golden colour. Remove and cool on a wire rack.
Nutrition Facts : Calories 494 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.01 milligram of sodium
Tips:
- For a crispy crust, preheat the oven to 400°F (200°C) before baking the pork pies.
- For a more flavorful filling, use a combination of ground pork and ground beef.
- Add your favorite seasonings to the filling, such as salt, pepper, garlic powder, onion powder, and dried thyme.
- For a richer filling, add a tablespoon of butter or olive oil to the pan when cooking the meat.
- If you don't have cupcake tins, you can also use a muffin tin or even a regular baking sheet.
- Be sure to let the pork pies cool for at least 10 minutes before serving, so that the filling has time to set.
- Pork pies can be served warm or cold, and can be enjoyed as an appetizer, main course, or snack.
Conclusion:
Cupcake tin pork pies are a delicious and easy-to-make dish that is perfect for any occasion. They can be made with a variety of fillings, making them a versatile dish that can be tailored to your own taste. Whether you are looking for a savory appetizer or a hearty main course, cupcake tin pork pies are sure to please. So next time you are looking for a new recipe to try, give these pork pies a try. You won't be disappointed!
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