Mini Pork and Stilton Pies
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Prep Time
25 MINS
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Cook Time
35 MINS
- KCals 116
- Carbs 11G
Ingredients
- 500 g 5% fat pork mince
- 1 onion finely chopped
- 1 handful fresh sage leaves finely chopped
- ½ tsp mustard powder
- 2 tsp Henderson's Relish or Worcestershire sauce
- 65 g Stilton cheese grated
- 6 tbsp cranberry sauce
- salt and freshly ground black pepper
For the pastry
- 300 g plain flour
- 75 g white vegetable shortening e.g. Trex or Flora White
- a good pinch of salt
- 7 tbsp cold water you may need a little more
- low calorie cooking spray
Instructions
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In a large mixing bowl, rub the fat into the flour until it resembles breadcrumbs. Add a good pinch of salt.
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Make a well in the middle and add the water, stir in until it comes together in a dough. You may need to add a little more water.
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Tip out onto a lightly floured board and knead until smooth.
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Wrap in cling film and refrigerate for half an hour.
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Pre-heat the oven to 180ºC and spray the mini muffin tray with low calorie cooking spray.
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Place the pork mince, onion, sage, Henderson's relish, mustard powder and 40g of the grated Stilton into a bowl, season with some salt and pepper and mix until thoroughly combined.
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Remove the pastry from the fridge and roll out on a floured surface to a 2mm thickness.
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Using a 9cm pastry cutter, cut into circles, re-rolling the scraps, until you have 24 circles.
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Line the mini muffin cups with the pastry, then divide the pork filling evenly between them.
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Bake in the oven for 30 minutes.
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After 30 minutes, remove from the oven and put a small dollop of cranberry sauce on top of each pie, sprinkle the remaining Stilton on top and return to the oven for 5 minutes.
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When cooked, leave in the tin for 5 minutes, then run a knife around the edges to gently loosen the pies from the tin.
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Serve! They are equally good warm or cold!