Gourmet Fruit topped Pork Pies

How to make Gourmet Fruit topped Pork Pies Recipe - These little gems remind me of traditional Cornish pasties. They are a real treat with the sharpness of the cranberry or apple filling on top of a traditional pork pie. They are good to eat on their own, and make a fantastic starter with a simple fresh green salad and pint of apple cider. recipe from Dean Brettschneider

MAKES 8 SMALL PIES

PASTRY
1 quantity of Hot Water Pastry

FRUIT FILLING
1 quantity of Spiced Apple Filling
1 quantity of Cranberry Filling

PIE FILLING
500g pork shoulder, finely chopped into 5mm cubes 55g pork belly, skin removed, minced
55g lean bacon, finely chopped ½ tsp freshly grated nutmeg salt and freshly ground black pepper

Method:
Make the Hot Water Pastry the day before and divide into eight equalsized balls. Prepare the fruit fillings the day before making the pies.

For the pie filling, place the pork, pork belly, bacon and nutmeg into a large bowl and mix well with your hands. Season with salt and freshly ground black pepper. Cover with plastic wrap and set aside in the refrigerator overnight.

Use eight small rings, 7cm in diameter and 4cm high. Alternatively, use a medium-sized muffin tray. Grease the rings or muffin cups with melted butter.

Take the pastry balls from the refrigerator and manipulate the balls with your hands to soften them. On a floured surface, roll out each ball in a circle, approximately 15cm in diameter and 3mm thick.

Line the rings or muffin cups with pastry, ensuring the pastry is pushed firmly into the bottom corners, then trim the top off level.

Divide the pork pie filling into eight equal portions and roll into balls. One at a time, press the balls firmly into the pastry cases, ensuring there is approximately 5mm of the pastry raised above the filling. Place each pork pie on a tray and leave uncovered in the refrigerator overnight. This helps set the pastry.

The following day, remove the pork pies and place them on a baking paper-lined oven tray. Allow to come to room temperature before baking.

Bake in a preheated oven set at 230°C for 15 minutes, then reduce the heat to 190°C and bake for a further 45 minutes. Remove from the oven and spoon a good tablespoonful of the prepared apple or cranberry filling over the filling in each pork pie and return to the oven for a further 15 minutes.

Remove the pies from the oven and set aside to cool for 15 minutes before removing from the rings or muffin cups. Serve warm, or cold from the refrigerator.

Gourmet Fruit topped Pork Pies