These porcine pastries are, in fact, filled with meat-free sausage and caramelised onion – and very easy to make
The filling for these is really simple, with only two key ingredients. They are meat-free (although you could make them with meat), but do feature pigs. The hot-water-crust pastry follows very different rules from normal pastry – don’t be afraid to handle it a little more than you would shortcrust. Serve these with gravy, mash and greens – or just as picnic pies.
Prep time: 10 min for pastry, 25 min for filling, 15-20 min for shaping
Bake time: 35-45 min
Makes 12 mini-pies
from Lifestyle | The Guardian http://bit.ly/2DxzwAB