Apparently it is British Pie Week so a quick post to give you my new favourite pie recipe!
As many will have seen on Twitter and Facebook I made this, and Mississippi mud pie, at the weekend. I know the recipe for both is eagerly anticipated but in my opinion I have far too many sweet recipes on my site and far too few savoury ones! It has kind of happened by accident but sweet recipes seem to be the thing that people want!
Anyway, since my daughter is ill off school…they seem to be taking it in turns at the moment…this is just a quick post to share the recipe.
It is a very slight adaptation of a Simon Rimmer recipe.
This is how I made it…my kids didn’t like the onions so feel free to leave those out if you want.
I also left off the cheese for my daughter.
You can find my recipe for shortcrust pastry here if you want to make it.
Open-topped roast pork pie
- For the pies:
- 1 quantity of gluten-free short crust pastry
- 400 g left over roast pork
- 150 g smoked bacon - chopped
- 1/4 onion - chopped
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh rosemary
- Pinch allspice
- Splash gluten-free worcestershire sauce - check carefully
- For the topping:
- 2 tbsp olive oil
- 2 red onions - very finely sliced
- 75 g demerera sugar
- 75 ml balsamic vinegar
- Grated cheese for top - optional
- Preheat the oven to 200 degrees C
- Pulse the meat in a food processor until it looks like mince
- Add the 1/4 onion and chopped herbs and spices and pulse again until well chopped and combined
- Roll the pastry out and cut small circles in order to line a muffin tray
- Place the filling into the pastry cases and place in the oven for 45 - 50 minutes
- While the pies are cooking make the topping by frying the finely sliced onions with the oil in a frying pan
- Cook for 2-3 minutes stirring all the time then add the sugar and vinegar and cook until sticky
- Once the pies are done, remove them from the oven and top with the onion mixture. Sprinkle with cheese if desired and cook for 5-6 minutes more