Mini Pork Pies

It's finally summer! When the sun is shining outside, there is nothing better than al fresco dining. These indiviudal pork pies are perfect for picnics and don't take long to whip up. I make mine in Le Creuset ramekins but they could also be made in a muffin tin. The hot crust pastry is easy to handle but work quickly - it's important to seal the pies whilst the pastry is hot.

Ingredients (Makes 4)

For the hot crust pastry

350g strong white bread flour 

80g lard

1 tsp flour

1 tsp paprika

1 egg, lightly beaten

For the filling

400g pork mice

1 medium onion, finely chopped

Small bunch of sage, finely chopped

1 tsp English mustard

2 cloves of garlic, chopped

Pinch of salt

1 tsp cracked black pepper

1 tbsp olive oil

Method

Lightly grease four ramekins and preheat oven to 180°

Gently fry the onion in the oil in a saucepan until softened. Add the garlic for the last 2 minutes of cooking and then add this to a mixing bowl with the rest of the filling ingredients.

In a medium saucepan, melt the lard and tip in the flour, salt and paprika once it hits boiling point. Then take off the heat and beat with a wooden spoon (as you would with a choux pastry) until the mixture is well combined and a dough has formed. Turn this out onto a lightly floured surface and knead briefly.

Set aside a quarter of the pastry mix for the pie lids and place until a tea towel to keep warm whilst you line the ramekins with the rest. The pastry should be around 3 mm thick (there may be some leftover) and it's important to leave a slight overhang in order to seal the lids.

Divide the filling mixture between the ramekins and roll out your lids on a floured surface. Brush the edges with the beaten egg and place on top of the pies, crimping the edges with your fingers to ensure the pies are well sealed. Brush the top of the pie with the egg and place in the oven for 30 minutes.

After the 30 minutes, take the pies out of the oven, gently remove from the ramekins and place on a baking tray. Brush the sides with the remainder of the egg and put back in the oven for another 30 minutes until golden.

Remove and allow to cool. These go wonderfully well with apple chutney - and a little bit of sunshine!