My dad is a bloke of simple pleasures. Give him a Bird's pork pie or a pot of their famous pâté and he'll be a happy man. For those who aren't lucky enough to live into the East Midlands, Bird's is a family founded Derby bakery which opened in 1919 and sells the best sausage rolls, cobs and caramel doughnuts that you'll ever try. By 12pm the shelves will be practically empty after being cleared out by the local carb lovers. Fact.
On the other hand, my dad loves Italy and the simplicity of their way of life, cuisine and flavours. For a twist on a pork pie recipe, I wanted to create one with Italian herbs and a hint of tomato.
This method is a real cheat and a super easy recipe for pork pies. In other words, not the traditional way. Being from Leicestershire I should know better, but instead I've rebelled against the county of pork pies, Stilton and Red Leicester in favour of... the Italian inspired pork pie!
(Makes twelve)For the shortcrust pastry
♥ 200g plain flour
♥ 100g softened, unsalted butter
♥ Extra flour for dusting
You could also use pre-made shortcrust pastry - I won't tell Mary Berry if you don't!
For the pork pie
♥ 350g pork mince
♥ 1 tsp dried rosemary
♥ 1 tsp dried thyme
♥ Salt and pepper
♥ Semi dried tomatoes - at least 12.
♥ One free range egg, beaten
Or, you can omit the pork mince and herbs in favour of 360g of 12 pork and herb meatballs, which on this occasion turned out to be the cheaper option.
Equipment; A 12 hole non stick cupcake tray, rolling pin, pastry brush, circle cutters - one bigger than your cupcake round and one the same size.
Step one. Make your pastry and chill in the fridge ready.
Step two. If you're using pork mince, mix the pork with the herbs and seasoning. Divide into 12 30g balls. Keep in the fridge.
Preheat the oven to 180 degrees c.
Step three. On a flat floured surface, cut out your larger circles and place in the cupcake tin.
Step four. Fill the 12 holes with a pork meatball, squishing down into the pastry case.
Step five. Place a semi dried tomato on each of the pork meatballs.
Step six. Cut out 12 "lids" for your pies with a smaller circle cutter.
Step seven. Coat the underside of the lid with egg wash and seal down. Gently push down the edges until secure.
Step eight. Prick the tops of the pies with fork and wash with more beaten egg.
Bake for 45 minutes, checking and turning every 15.
This post was part of a recipe challenge from Central England Cooperative to create a recipe for Father's Day. Because what says "Dad, I love you!" more than a hamper full of pork pies? Here's a lovely picture of my dad, sister and I at Centre Parcs in the early nineties - what a dapper dad!
Will you be baking any treats for the special man in your life this Father's Day? Have you ever made any pork pies? Find other foodie recipes with the hashtag #mycooptreats
If you liked this, you may also enjoy my chorizo scotch eggs, easy cheese twists or vegetarian sausage rolls - as well as some mini pie recipes from my fellow food bloggers.
Mini Sausage & Mash Pies - Foodie Quine
Mini Baked Plantain Frittatas - Recipes from a Pantry
Rustic Pies with Jersey Royals & Tenderstem Broccoli - The Veg Space
Mini Chicken, Leek and Mushroom Pies - Nosebag NI
Note: Post in collaboration with Central England Cooperative. All recipe and photography is my own.