Christmas Pork Pies

Servings

8

Ready In

1hr 30 mins

Calories

Don’t Ask

Good for

Anytime

About this recipe

The Christmas pork pies are awesome little snacks for nay Christmas period. Nice fatty pork and sour cranberries and juicy apricots, the perfect combination.

Nutrition Facts

  • Total Fat 33g 42%
  • Saturated Fat 4.8g 24%
  • Cholesterol 134mg 45%
  • Sodium 213mg 9%
  • Vitamin D 2mcg 10%
  • Potassium 500mg 11%
  • Total Carbohydrate 60.7g 22%
  • Dietary Fiber 3.9g 14%
  • Total Sugars 19g 0%
  • Protein 40.6g 90%
  • Calcium 57mg 4%
  • Iron 3mg 15%
Christmas Pork Pies
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Servings: 8
What You Need
Pies
  • 1 onion
  • Handful dried cranberries
  • chopped
  • Handful of dried apricots
  • Half a handful of cooked
  • chestnuts chopped
  • Pinch of thyme
  • 500 g boneless skinless
  • chicken thigh (breast for a
  • healthier option)
  • 500 g good quality pork
  • sausages
  • Handful of breadcrumbs
  • 1 egg beaten
  • 500 g of shortcrust pastry
  • (freshly-made of ready-made
Berry Topping
  • 250 g fresh cranberries
  • 2-4 tbsp. of sugar (depends
  • on how tart you want it)
  • 1/2 tsp. cinnamon
What You Do
The Cook
  1. Pre-heat an oven to 190C/380F.
  2. Sweat the onion in a pan. Remove from the heat and add the thyme, half of the apricots cranberries and chestnuts.
  3. Remove the meat from the sausages and add to the mixture along with the breadcrumbs and mix together.
  4. Fry the chicken in a pan until it has a bit of colour on each side.
  5. Take 350 g of the pastry, roll it out and lay it in a deep baking tin, around 20cm wide.
  6. Now start layering the mixture. Start with half of the sausage mixture. Make sure it is well packed in. Next lay half of the remaining apricots, cranberries and chestnuts on top of the first layer of sausage. Now lay in the chicken, followed by another layer of apricots, cranberries and chestnuts. Then add the remaining layer of sausage mixture. Make sure all the ingredients are firmly pressed down.
  7. Finally roll out the remaining pastry to make the lid, brush some beaten egg on the edges to help it stick to the base. Then lay the lid on the pie, pinching it together to help it seal. Brush the remainder of the egg on top of the pie.
  8. Bake for around 50 minutes or until golden brown.
  9. Add the cranberries for the topping and half of the sugar to a saucepan and heat on a medium heat until the sugar has melted and the berries are cooked. Add more sugar to taste.
Serving
  1. Serving Spoon the berry topping on top of the pies. Serve warm or cold with your choice of Christmas pickles and sauces. Get Stuck in!
  2. Get stuck in!

Equipment used in this recipe

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