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Spanish pork pies

These are delicious little pork pies - great for party bites or food on the go.

6 people
Nutrition per serving
  • kcal
    330kcal
  • protein
    10.5g
  • iron
    1.05mg
  • carbs
    25g

Ingredients

  • Pastry

    • 350g plain flour
    • Pinch salt
    • 175g butter, chopped
    • 1 egg mixed with 4 tablesp. ice-cold water (keep a little for sealing and glazing the pies)
    • 1 tablesp. sesame seeds


    • 2 tablesp. olive oil
    • 450g minced pork
    • 1 large onion, finely chopped
    • 1 red pepper, seeded and finely chopped
    • 3 cloves garlic, finely chopped
    • 1 teasp smoked paprika
    • 1 tablesp. flat-leaf parsley, chopped
    • Salt and black pepper

Main

  • Pastry

    • 350g plain flour
    • Pinch salt
    • 175g butter, chopped
    • 1 egg mixed with 4 tablesp. ice-cold water (keep a little for sealing and glazing the pies)
    • 1 tablesp. sesame seeds


    • 2 tablesp. olive oil
    • 450g minced pork
    • 1 large onion, finely chopped
    • 1 red pepper, seeded and finely chopped
    • 3 cloves garlic, finely chopped
    • 1 teasp smoked paprika
    • 1 tablesp. flat-leaf parsley, chopped
    • Salt and black pepper

Method

Copy Text

To make the pastry, mix the flour and salt in the food processor, add in the butter and pulse until only small lumps remain.

Add the egg mixture and process for 20 seconds more, and then turn out into a bowl and bring together by hand, chill the pastry for at least 30 minutes.

To make the filling, heat half the oil and brown the pork quickly, tip the pork into a bowl.

In the same pan heat the remaining oil and cook the onion until it caramelizes, add the red pepper and garlic and cook for another minute, return the pork to the pan and continue cooking.

Add the paprika, parsley and seasoning. Cook for a further 10 minutes then set aside to cool.

To cook the pies. Set the oven 180ºC (350ºF) Gas Mark 4.

Roll the pastry out thinly with a little extra flour or roll out between two sheets of parchment paper.

Cut out rounds, approx .12, with a large pastry cutter – approx. 10cm in diameter. Take a spoonful of the filling, place slightly off centre, brush the edges with a little of the reserved egg mixture.

Wrap the pastry over the filling into a semi circle and pinch the edges together. Brush the tops with remaining egg mixture and sprinkle with sesame seeds.

Place on a non-stick baking sheet and cook in the preset oven for 20-25 minutes until golden brown.

Shortcut: Buy frozen shortcrust pastry.

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Method

Copy Text

To make the pastry, mix the flour and salt in the food processor, add in the butter and pulse until only small lumps remain.

Add the egg mixture and process for 20 seconds more, and then turn out into a bowl and bring together by hand, chill the pastry for at least 30 minutes.

To make the filling, heat half the oil and brown the pork quickly, tip the pork into a bowl.

In the same pan heat the remaining oil and cook the onion until it caramelizes, add the red pepper and garlic and cook for another minute, return the pork to the pan and continue cooking.

Add the paprika, parsley and seasoning. Cook for a further 10 minutes then set aside to cool.

To cook the pies. Set the oven 180ºC (350ºF) Gas Mark 4.

Roll the pastry out thinly with a little extra flour or roll out between two sheets of parchment paper.

Cut out rounds, approx .12, with a large pastry cutter – approx. 10cm in diameter. Take a spoonful of the filling, place slightly off centre, brush the edges with a little of the reserved egg mixture.

Wrap the pastry over the filling into a semi circle and pinch the edges together. Brush the tops with remaining egg mixture and sprinkle with sesame seeds.

Place on a non-stick baking sheet and cook in the preset oven for 20-25 minutes until golden brown.

Shortcut: Buy frozen shortcrust pastry.