Small pork pies with quail's eggs

Small pork pies with quail’s eggs

We've taken a classic pork pie recipe and added a tasty twist to the centre. Add in perfectly cooked pastry and it's a winner…

Prep time:

Cooking time:

Total time:

Serves: 6

For the hot water crust pastry:

200g plain flour

40g strong white flour

50g unsalted butter

100ml water

1 tsp salt

60g lard

For the filling:

6 quail's eggs

1 onion, very finely chopped

350g pork loin, finely chopped

100g unsmoked streaky bacon, finely chopped

small bunch of sage, finely chopped

sea salt and freshly ground black pepper

1 free range egg, beaten

  1. Preheat the oven to 200°C. Grease a 6 hole muffin tin.
  2. To make the pastry, sift the flours into a bowl and rub in the butter until the mixture resembles breadcrumbs. Bring the water and salt to a boil then add the lard and stir until the lard has melted.
  3. Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball (you must work quickly or the dough will become too firm to handle).
  4. Roll the pastry out and cut into 6 x 6inch circles and line the muffin tin. Cut 6 x 4inch circles for the lids and set them aside.
  5. For the filling, cook the quail's eggs in a pan of boiling water for two minutes then refresh in cold water, and set aside.
  6. Put the onion, pork, bacon and sage into a bowl, season well and mix until well combined. Spoon a little of the mixture into each lined pie case, place a shelled quail's egg in the centre and spoon over a little more filling.
  7. Brush the edge of each pie case with a little beaten egg, place the lids on top and crimp the edges together to seal completely. Make a slit in the top of each pie, and bake for 40/60 minutes until golden brown.

Plum Tree Catering specialise in inspiring menus for weddings, celebrations and barbecues, along with hog roasts, bakes and cakes. Contact Caroline at / 07739 708599 or Sarah on / 07771 332576 for more information.

Photographs: David Merewether
Recipes Type: Starters

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