Pork Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">200g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp white wine vinegar</li><li class="ingredients-single-item">100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g minced pork</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">2 carrots, finely diced</li><li class="ingredients-single-item">2 celery stalks, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">1 tbsp fresh sage, chopped (or 1 tsp dried)</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">200ml chicken stock</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">½ tsp black pepper</li><li class="ingredients-single-item">¼ tsp nutmeg</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">12cm round pastry cutter or bowl</li><li class="equipment-single-item">Baking trays</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour and salt in a large bowl or food processor. Add the cold cubed butter and rub in with your fingertips (or pulse in processor) until the mixture resembles breadcrumbs with some pea-sized pieces of butter remaining. These butter pockets will create steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the vinegar with the ice-cold water, then gradually add to the flour mixture, stirring with a knife until the dough just comes together. The vinegar helps inhibit gluten development, ensuring a more tender crust. Be careful not to overwork the dough – it should be shaggy, not smooth at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring together with your hands. Shape into a disc, wrap in cling film, and refrigerate for at least 1 hour. Cold pastry is essential for maintaining those butter layers that create flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, prepare the filling. Heat olive oil in a large frying pan over medium heat. Add onions, carrots, and celery, cooking for 8-10 minutes until softened but not browned. Add garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Increase heat to medium-high and add minced pork. Break up any lumps with a wooden spoon and cook until no longer pink, about 5-6 minutes. Sprinkle the flour over the meat mixture and stir to combine, cooking for 1 minute to remove the raw flour taste.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add herbs, Worcestershire sauce, salt, pepper, nutmeg, and chicken stock. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes until the mixture has thickened and most of the liquid has evaporated. You're looking for a moist but not wet filling – too much liquid will make your pastry soggy. Allow the filling to cool completely before assembling the pies.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 200°C (180°C fan/400°F) and line two baking trays with parchment paper. Remove the pastry from the refrigerator and let it sit at room temperature for 5-10 minutes to make it easier to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll out the pastry to about 3mm thickness. Using a 12cm round cutter or small bowl as a guide, cut out as many circles as possible. Re-roll the scraps to cut more circles – you should get about 16 circles in total.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place a heaped tablespoon of cooled filling onto one half of each pastry circle, leaving a 1cm border around the edge. Be careful not to overfill or the pies may burst during baking. Brush the border with beaten egg, then fold the empty half over to form a semi-circle and encase the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Press the edges firmly to seal, then crimp with a fork or pinch with your fingers to create a decorative edge. The seal needs to be tight to prevent filling from leaking. Cut a small steam vent in the top of each pie and transfer to prepared baking trays.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the pies all over with beaten egg for a golden finish. Chill in the refrigerator for 15 minutes before baking – this final chilling helps the pastry maintain its shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 30-35 minutes until deeply golden brown. If the pies are browning too quickly, cover loosely with foil. The bottom should be crisp and golden; if not, bake for a few more minutes. Allow to cool for 10 minutes before serving – the filling will be extremely hot straight from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve warm or at room temperature. These pies keep well in an airtight container in the refrigerator for up to 3 days and can be reheated in a 180°C oven for 10-15 minutes. They also freeze beautifully for up to 3 months – perfect for make-ahead meals!</li></ol>