Pies & tarts · Original adaptation
Mini Hot-Water-Crust Pork Pies Recipe
Six sturdy individual pies with seasoned pork filling and a crisp hot-water-crust shell.
Inspired by The Great British Bake Off, Season 2, Episode 5
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Mini Hot-Water-Crust Pork Pies
- Prep
- 45 min
- Bake
- 50 min
- Total
- 1 hr 35 min
- Makes
- 6 small pies
Ingredients
- 350 g pork shoulder, finely diced
- 150 g pork mince
- 1 teaspoon dried sage
- 1/2 teaspoon ground white pepper
- 350 g plain flour
- 130 g lard
- 150 ml water
- 1 teaspoon fine salt
- 1 egg, beaten
Method
Mix both forms of pork with sage, pepper, and half the salt. Chill while making the pastry.
Heat the oven to 190 C, or 170 C fan. Warm the lard and water just to a boil, then pour into the flour and remaining salt. Stir into a soft dough.
Working while warm, reserve one quarter for lids and press the rest into six deep muffin cups, bringing the pastry above the rims.
Pack in the filling. Add pastry lids, pinch firmly to seal, cut steam holes, and brush with egg.
Bake for 20 minutes, reduce to 170 C, or 150 C fan, and bake for 28 to 30 minutes more. Cool, then chill before serving.
From the episode
Pies
This adaptation starts from the episode's pies brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
