Pork, apricot & pistachio pies

Contains pork – recipe is for non-Muslims only
Individual puff pastry savoury pies best enjoyed alfresco. The filling has contrasting flavours and textures- serve with your favourite pickle

Prep:35 mins
Cook:50 mins

More effort

Nutrition per serving

kcal 567
fat 38g
saturates 10g
carbs 41g
sugars 5g
fibre 3g
protein 15g
salt 0.6g

Ingredients

500g pack puff pastry
plain flour, for dusting
200g pork mince
50g dried apricot, roughly chopped
25g pistachio, roughly chopped
¼ tsp fennel seed
good of ground mace or nutmeg
small bunch parsley, chopped
1 egg

Method

Heat oven to 180C/160C fan/gas 4. Line 6 holes of a muffin tin with strips of baking parchment (these will help you to lift out the pies once cooked). Set aside a quarter of the pastry and roll out the remaining pastry on a floured surface to the thickness of a 20p coin. Cut out 6 x 8cm circles and use to line the muffin tin holes, leaving a little overhanging the top edge.
Put the pork in a bowl, add the remaining ingredients, except the egg, and season. Mix by hand until combined, then pack the meat firmly into the cases.
Roll out the remaining pastry to the same thickness. Cut into 0.5cm strips and create a lattice pattern on top of the pies. Trim off any excess. Brush the inside edge of each pie with egg, then roll up the overhanging pastry (from step 1) to stick the layers together. Can be covered with cling film and chilled for up to 2 days.
Brush pies with egg and bake for 45 mins until golden. Cool and eat with pickle.