Pork & Onion Pies

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Pork & Onion Pies

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This is Shane Smith’s twist on a combination of pork pies and sausage rolls. These are just perfect for Afternoon Tea.

Sponsored by Kenwood Ireland

Ingredients

  • Pastry:
  • 280g plain flour
  • 170g butter
  • pinch salt
  • 1 medium egg
  • 1/2 tsp chopped thyme
  • Filling:
  • 150g mince pork
  • 2 tbsp vegetable oil
  • 1/4 medium onion, diced
  • 1/2 celery stalk, diced
  • 1/4 tsp chopped thyme
  • 1 medium egg
  • 60g breadcrumbs
  • Salt & pepper
  • 1/2 tsp fennel seeds
  • 1 tsp wholegrain mustard
  • 1 egg, whisked for egg wash
  • 2 Tbsp onion seeds
  • 2 Tbsp sesame seeds
  • Pastry:
  • 280g plain flour
  • 170g butter
  • pinch salt
  • 1 medium egg
  • 1/2 tsp chopped thyme
  • Filling:
  • 150g mince pork
  • 2 tbsp vegetable oil
  • 1/4 medium onion, diced
  • 1/2 celery stalk, diced
  • 1/4 tsp chopped thyme
  • 1 medium egg
  • 60g breadcrumbs
  • Salt & pepper
  • 1/2 tsp fennel seeds
  • 1 tsp wholegrain mustard
  • 1 egg, whisked for egg wash
  • 2 Tbsp onion seeds
  • 2 Tbsp sesame seeds

Instructions

  1. For the pastry, into the bowl of your Kenwood mixer fitted with the K-Beater add the flour, salt, butter and chopped thyme and mix until a dough is reached.
  2. To this add the egg and combine.
  3. Remove, wrap and chill for 30 minutes before use.
  4. For the filling, add the oil to a pan and place over a medium/ low heat. To this add the finely diced onions, celery and chopped thyme and cook for a few minutes until the vegetables soften but don’t take on too much colour.
  5. Set aside to cool.
  6. Into a large mixing bowl add the minced pork, egg, breadcrumbs, seasoniong, fennel seeds, mustard and the cooled cooked vegetables. Mix.
  7. Keep cooled until needed.
  8. Preheat your oven to 180C.
  9. Once the pastry is rested, on a floured surface roll out to a thickness of 1/2 cm.
  10. Cut out 8 x 10cm discs and 8 x 7cm discs of pastry.
  11. The 7cm discs are the base of the sausage rolls.
  12. Divide the pork filling into 8 balls and pop these onto the base of the pastry discs, allow space around the edge to seal and brush with egg wash.
  13. Place the larger 10cm disc over the top of the filling and press down the edges to seal.
  14. You can pinch the edges to seal and create a nice design or simple press the edges down with a fork.
  15. Place them on a lined baking tray and brush the outside with the remaining egg wash and sprinkle on some mixed seeds.
  16. Pop into the preheated oven and bake for 30minutes and lightly golden brown.
  17. Delicious served with a side of tomato ketchup
  18. For the pastry, into the bowl of your Kenwood mixer fitted with the K-Beater add the flour, salt, butter and chopped thyme and mix until a dough is reached.
  19. To this add the egg and combine.
  20. Remove, wrap and chill for 30 minutes before use.
  21. For the filling, add the oil to a pan and place over a medium/ low heat. To this add the finely diced onions, celery and chopped thyme and cook for a few minutes until the vegetables soften but don’t take on too much colour.
  22. Set aside to cool.
  23. Into a large mixing bowl add the minced pork, egg, breadcrumbs, seasoniong, fennel seeds, mustard and the cooled cooked vegetables. Mix.
  24. Keep cooled until needed.
  25. Preheat your oven to 180C.
  26. Once the pastry is rested, on a floured surface roll out to a thickness of 1/2 cm.
  27. Cut out 8 x 10cm discs and 8 x 7cm discs of pastry.
  28. The 7cm discs are the base of the sausage rolls.
  29. Divide the pork filling into 8 balls and pop these onto the base of the pastry discs, allow space around the edge to seal and brush with egg wash.
  30. Place the larger 10cm disc over the top of the filling and press down the edges to seal.
  31. You can pinch the edges to seal and create a nice design or simple press the edges down with a fork.
  32. Place them on a lined baking tray and brush the outside with the remaining egg wash and sprinkle on some mixed seeds.
  33. Pop into the preheated oven and bake for 30minutes and lightly golden brown.
  34. Delicious served with a side of tomato ketchup
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