Mini Pork Pies with Piccalilli (Handheld British Classic)

Mini pork pies are flaky, buttery hot-water crust pastries filled with seasoned pork — perfect for parties, picnics and tea time. This recipe explains everything step-by-step, plus a quick piccalilli to serve alongside.

Mini Pork Pies with tangy piccalilli — make ahead and serve cold or warm.

History & Why This Recipe Works

Originating in England, pork pies became synonymous with picnic culture and hunting lodges. The hot-water crust pastry (heated fat + water mixed into flour) provides a robust shell that holds the filling and keeps pies intact during travel. This mini version keeps the same classic flavors in bite-sized form.

Ingredients (Makes about 24 mini pies)

• For the pastry: 450 g plain flour, 150 g unsalted butter (or mix butter+lard), 120 ml boiling water, pinch of salt.
• For the filling: 450 g pork shoulder (minced), 150 g pork fatback, 1 small onion finely chopped, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp nutmeg, 1 tsp English mustard powder, 25–50 ml cold water.
• 1 egg (beaten) for egg wash, 300 g piccalilli to serve.

Step-by-Step Method

Step 1 — Hot-water crust pastry

Heat butter and water until boiling, pour into flour, mix quickly to form dough, knead briefly and chill 15–30 minutes. This pastry is sturdy yet workable.

Step 2 — Pork filling

Mix minced pork + fat + finely chopped onion + salt + pepper + nutmeg + mustard powder. Add a splash of cold water and bind. Taste a small cooked piece to adjust seasoning.

Step 3 — Shape & assemble

Roll pastry to 3mm, cut rounds for bases and lids, press into mini tins, fill with meat, top and egg wash, prick top to vent. Chill briefly and preheat oven to 200°C.

Step 4 — Bake & rest

Bake at 200°C for 20–25 min until golden, reduce to 180°C for 8–10 min to finish. Cool on rack, then rest 1–2 hours for flavours to set. Serve with piccalilli.

Piccalilli (Quick homemade)

A quick jar of tangy piccalilli pairs perfectly: par-cook cauliflower & gherkins, simmer with cider vinegar, sugar, turmeric and mustard seeds, cool and jar.

Serving Ideas

• On a wooden board with small bowls of piccalilli and Branston pickle.
• Cold in a picnic hamper with cheddar and crusty bread.
• As canapé: halve the minis and top with a small pea shoot and a dot of piccalilli.

Variations & Tips

Try apple in the filling, or swap pork for lamb/beef for different flavours. For extra traditional finish, make a light meat jelly and add after baking — optional.

Nutritional Info (approx per mini pie)

~290 kcal • Protein 14 g • Fat 18 g • Carbs 18 g

FAQs

Q: Can I freeze? A: Yes, freeze unbaked or baked pies (up to 2 months). Bake from frozen if unbaked.

Recipe Video

Watch the step-by-step video demonstration:

Final Notes

These mini pork pies are ideal for making ahead — they keep well and taste even better the next day. With a jar of piccalilli beside them, they become unforgettable party food.