250gm plain flour

125gm shredded suet

1/2 teasp mustard powder

125-140ml soda water or sparkling water

Flour for rolling pastry

Pork pie filling

1 Tabsp cornflour

1-1/4 cups of chicken stock (1stockcube)

800-1000gm of pork. Minced 5%fat

1 teasp minced garlic

1 teasp salt

1/2 teasp  ground black pepper

1/4 teasp ground cloves

1/4 teasp ground nutmeg

1/8 teasp cayenne pepper

85gm Double Gloucester Cheese cut into 1cm cubes

2 rounded tabsp of small bite chutney

1 large egg

You will also need

10cm pastry cutter

7.5cm pastry cutter

Weighing scales

Cup measures

Spoon measures

Muffin tins or silicone ones.

Sauté pan

2 mixing bowls

Oven 200C 180C fan oven


Make pastry

Put flour, suet & mustard powder in the mixing bowl & stir until mixed, add water slowly & using a fork combine the mixture together, as it comes together use your hand to incorporate the dry ingredients together. The mixture should be slightly wet. Cover a put in the fridge for 1/2 -1hr.

Pork pie filling

Make up stock cube, put 1-1/4 cups of stock in a small saucepan & add cornflour, stir & bring to the boil & cook for 2mins stirring continuously ( it will thicken slightly). In a sauté pan cook pork stirring to break the meat up, add the garlic, salt, pepper, nutmeg, cloves & cayenne pepper, stirring to combine. Add the stock mixture & continue to cook for 10mins (stirring the mixture). Remove from heat transfer to a mixing bowl to cool. When cool add the cheese & chutney & stir  to combine all together.

Remove pastry from fridge. Roll out pastry & cut 20 larger circles to put into deep muffin tins, re rolling the pastry to make 20 smaller circles for the tops of the pies. Put a heaped tablespoon of meat mixture in each pie. Dampen the smaller circles one at a time & put on each pie & seal edges. Make a cross on the top of the pies. Lightly beat the egg & brush the top of each pie.

Put pies in the oven & cook 20-25mins or until golden brown. Take the pies out of the oven & gently & carefully turn the pies upside down and cook for a further 8-10mins or until the bottoms of the pies are golden.

Carefully take the pies out of the muffin tins & place on a cooling tray.


Prepared for Cannock Chase Radio FM by Angie Gray.