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