MINI PORK PIES & APPLE CHUTNEY

For the Pork Pies

• 250g pork mince
• 50g pancetta, finely chopped and rind removed
• 1 onion, grated
• 1 tsp dried sage
• 1 egg
• ½ tsp salt and white pepper
• 3 sheets shortcrust pastry
• 1 additional egg (beaten)

For the Apple Chutney

• 2 green apples, peeled, cored, and diced
• 100g soft light brown sugar
• ¼ cup raisins
• ½ onion, finely chopped
• 1 tsp mustard seeds
• ½ tsp mixed spice
• ¼ tsp salt
• 100ml apple cider vinegar

METHOD:

1. In a saucepan over medium heat, add the apples, brown sugar, raisins, onion, mustard seeds, mixed spice, salt, and apple cider vinegar. Stir and bring to a gentle simmer, then reduce heat to low.
2. Cook uncovered, stirring occasionally, for 20 minutes or until thickened and jammy. Remove from heat and allow to cool. The chutney will continue to thicken as it cools.
3. In a large bowl, mix together the pork mince, pancetta, grated onion, sage, seasoning and egg. Stir until fully combined.
4. Preheat oven on Bake to 180c and grease a 6-hole muffin tin.
5. Cut out 12 circles of the shortcrust pastry (big enough to line each muffin hole) and 6 smaller circles for the lids. Line each muffin hole with the larger pastry circles, gently pressing into the sides.

1. Spoon the pork filling into each pastry case, pressing lightly to compact. Brush the edges of the pastry with beaten egg, then place the smaller pastry circles on top, pressing to seal. Crimp the edges with a fork. Using a pastry brush, brush the tops with the beaten egg for a golden finish.
2. Place the muffin tin in the oven and bake for 15 minutes, or until the pastry is golden and crisp. Remove from the tin and allow to cool slightly before serving.
3. Serve warm or at room temperature with apple chutney on the side.