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Mini Pork Pies

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These are great served cold, but even better fresh out of the oven – so no need to worry about any left overs!

Pork Pie

If you don’t have any individual Tart tins, you can always use a Muffin tray instead – it’ll work just as well, so don’t worry!

To make 8 Pies
1 Small Onion, peeled and finely chopped
15g Butter
420g Pieces of Pork Loin Steaks, cut into 1cm cubes
2 Rashers Back Bacon, chopped
2 tsp Flour, plus extra for rolling
Pinch Ground Allspice
1tsp Dried Sage
200ml Hot Pork Stock
500g Shortcrust Pastry
1 Egg, beaten

1. Preheat an oven to 150C. Place the Butter in a saucepan, and cook the Onion over a Low heat until soft. Add the Pork and Bacon pieces to the pan, and cook until coloured. Stir in the Flour.
2. Transfer to a large ovenproof dish then add the Allspice and Sage, before pouring the Stock over the top. Cook in the oven for ninety minutes, and leaving to cool.
3. Increase the heat in the Oven to 200C. Roll out the Pastry on a lightly floured surface, and cut into eight rounds, each twelve centimetres across. Gather the scraps together, roll out again, into slightly smaller rounds, repeating until you have enough to make lids for each Pie.
4. Use the larger rounds to line the Tart tins (or muffin trays), leaving a small amount to overlap at the top.
5. Fill each with a spoonful of the Pork mixture, with enough liquid to come to the top of the tray. Dampen the edges, then place the lids on top, sealing firmly. Make a small hole on top of each Pie, brush with the Beaten Egg, then bake for twenty to twenty five minutes, until Golden Brown and hot through.

Photo Courtesy of: Gordon Hamilton

Twice Cooked Coconut Shrimp

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Dipped in a tasty batter, rolled in shredded coconut, fried and baked, these shrimp will simple amaze and delight anyone who tastes them. Especially when they try mixed with the home-made dipping sauce!

Deep Fried Shrimp

To serve 6
750gm Large Shrimp – Peeled and de-veined
½ Cup All-Purpose Flour
½ Cup Cornstarch
1tbsp Salt
½ tbsp Ground White Pepper
2tbsp Vegetable Oil
1cup Ice Water
2cups Shredded Coconut
Vegetable Oil (For frying)
½ Cup Orange Marmalade
¼ Cup Dijon Mustard
¼ Cup Honey
¼ tsp Hot Pepper Sauce

1. Peel, de-vein and wash the shrimp, before drying well on paper towels.
2. Mix the Flour, Cornstarch, Salt and White Pepper together, and add two tablespoons of Vegetable Oil and the Ice water, before stirring to blend well – make sure that there are no lumps.
3. Heat the oven up to around 150 C, and pour some Vegetable Oil in a pan and heat up.
4. Pour the Shredded Coconut into a shallow tray. Dip each Shrimp one at a time into the Batter, before dipping into Coconut. Once each Shrimp is coated, place in a frying pain of Oil heated to around 175C, and fry until lightly browned – around about four minutes.
5. Bake the fried Shrimp in the oven for around five minutes to finish them off.
6. Once the Shrimp have been taken out of the oven, leave to cool. During this time, combine the Marmalade, Mustard, Honey and Hot Sauce in a small bowl, and mix well.

Serve on the same plate, on a bed of shredded lettuce.

Photo Courtesy of: VeryGreen