Mini picnic pork pies

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67
Makes 12
For the pastry
180g , diced plus extra for greasing
400 plain flour, plus extra for dusting
Pinch of Salt
4-5 tbsp ice-cold water
1 egg, beaten, for brushing

For the filling
600g lean pork mince
200g sausage meat
1 onion, finely chopped
1 tsp English mustard powder
1 tbsp Worcestershire sauce
Salt and black pepper
  1. For the pastry, rub the butter into the ­ our with your fingertips until the mixture resembles fine breadcrumbs. Stir in a pinch of salt, then add the cold water and mix together to form a firm dough. Knead brie­fly on a ­ floured surface, then wrap in cling ‑ film and chill for 20 minutes.
  2. In a bowl, combine all of the ingredients for the filling and season with salt and pepper.
  3. Grease the cups of a 12-cup muffin tin with butter, dust with flour and shake out any excess. Line each cup with a strip of parchment for easy removal of the pies.
  4. Roll the pastry out onto a lightly ­ floured work surface. Cut out circles that are 1cm larger in diameter than the cups of the muffin tin. Line the muffin tin with the pastry circles, pushing them in with your fingers and leaving a slight overhang.
  5. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  6. Divide the filling amongst the pastry cases, pushing down lightly. Roll out the remaining pastry and stamp out 12 circles measuring 8cm in diameter.
  7. Brush the edges of the filled cases with beaten egg, then put the pastry circles on top to form lids. Pinch together and crimp the edges with your fingers. Brush the tops of the pies with beaten egg and pierce a steam hole in each one using a fork or the tip of a small, sharp knife.
  8. Bake for 40-45 minutes until golden. Remove and cool on a wire rack.