Pork Entertaining

Pork, parmesan and black pepper hand pies

Name: Pork, parmesan and black pepper hand pies recipe
Yield: 24
Ingredients: 1 cup (70g) fresh white breadcrumbs; 100ml milk; 400g pork mince; 2 tsp roughly crushed black peppercorns, plus extra to scatter; 3 eschalots, finely chopped; 1 1/3 cups (105g) coarsely grated parmesan, plus extra, finely grated to serve; 3 tsp Dijon mustard (we used Woolworths Macro Dijon mustard); 2 tbs finely chopped thyme leaves; 12 sheets frozen puff pastry, thawed; 1 egg, lightly beaten; Tomato chutney, to serve

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by delicious. team

delicious. team

Nov 04, 2021

Hand-held, portable and filled with delicious pork and parmesan, these pastries are the perfect party treat.

1 cup (70g) fresh white breadcrumbs
100ml milk
400g pork mince
2 tsp roughly crushed black peppercorns, plus extra to scatter
3 eschalots, finely chopped
1 1/3 cups (105g) coarsely grated parmesan, plus extra, finely grated to serve
3 tsp Dijon mustard (we used Woolworths Macro Dijon mustard)
2 tbs finely chopped thyme leaves
12 sheets frozen puff pastry, thawed
1 egg, lightly beaten
Tomato chutney, to serve

Method

1.

Preheat oven to 200°C. Line 4 baking trays with baking paper.
2.

Combine breadcrumbs and milk in a bowl and set aside for 5 minutes to soften. Place mince, peppercorn, eschalot, 1 cup parmesan, Dijon mustard, thyme, 1 tsp salt flakes and soaked breadcrumbs in a large bowl. Using your hands, combine. Set aside.
3.

Cut 6 pastry sheets into 24 x 9cm rounds. Cut the remaining 6 pastry sheets into 24 x 10.5cm rounds. Lay the 9cm rounds on the prepared trays and spoon 1 heaped tbs of mince mixture into the centre of each. Flatten slightly, leaving a 1.5cm border. Brush edges with eggwash. Cut a small hole in the centre of each 10.5cm round (we used the tip of a piping bag nozzle) and lay over the top of the mixture. Press edges to seal. Brush all over with eggwash and scatter tops with remaining parmesan and freshly cracked black pepper. Bake (in batches if necessary) for 30 minutes or until golden and cooked through. Serve with extra parmesan and tomato chutney alongside.