Individual Pork Pastries
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
8
- For the pastry
- 2 cups all-purpose flour
- 1 tsp salt
- ½ cup cold butter (diced)
- 2 egg yolks
- For the filling
- 1 day-old Bread roll (chopped)
- ½ cup milk
- 1 onion (chopped)
- 1 clove garlic cloves (chopped)
- 1 Tbsp butter
- 4 cups ground pork
- 5 Tbsps cream (30 % fat)
- cayenne pepper
- 1 pinch lemon zest
- 2 Tbsps sherry
- Also needed
- 1 egg yolk
- all-purpose flour (for the worksurface)
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Egg piercer
Preparation steps
1.
For the dough: mix the flour, salt, butter and egg yolks with 1-2 tbsp cold water and knead quickly to a smooth dough. Chill for about 30 minutes.
2.
For the filling: Soften the bread in the milk. Fry the onion and garlic gently in the butter; take off the heat. Mix the pork mince with the onion and garlic in a bowl. Squeeze the bread dry and add to the meat with the cream. Season with salt, pepper, cayenne, lemon zest and sherry.
3.
Preheat the oven to 200°C (180° fan) 400F, gas 6.
4.
Divide the pastry into eight pieces. Roll out each piece on a floured surface and cut out a circle from each to line the pie dish (including a 4 cm | 1.5" high rim; approx. 12 cm | 4.5" altogether) and a circle to fit the pie dish as a lid. Line the pie dishes with baking parchment.
5.
Line each pie dish with a large pastry circle, covering the sides as well. Spoon in the filling, smooth it and top with the pastry lid. Press the edge of the lid down slightly. Prick several times with a fork and brush the lids with egg yolk.
6.
Bake for 35-40 mins until golden brown.
