Easy pork pie recipe take less than one hour to make with cooking shortcut

Pork pies are produced all over the UK but it is the Melton Mowbray Pork Pie that is the most famous of all.

Making them from scratch, however, is well worth a go for those hoping to customise the flavour and texture of this British classic.

With so many recipes to choose from, a food and flavour expert has revealed the easiest formula that uses just a handful of ingredients.

Sharing his method exclusively with Express.co.uk, Phil Bianchi, food and flavour expert at The Gift of Oil revealed that sometimes it is best to cut corners with the pastry.

When it comes to perfecting the taste, infused oils are a great way to pack a punch without overcomplicating the recipe.

READ MORE: Italian ‘Pasta Queen’ shares recipe for the ‘world’s best carbonara’


  • 450g minced pork
  • Half an onion, peeled and roughly chopped
  • Sage, thyme, salt and pepper
  • Garlic-infused olive oil
  • Pre-made dough
  • One egg, beaten
  • Caramelised onion-infused balsamic to serve

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To make the filling, add the onion into a food processor followed by the minced pork, then pulse it four or five times.

Add the seasonings and pulse once more to combine the ingredients before preparing the oven. Preheat the appliance to 175C and lightly drizzle a muffin tin with garlic-infused olive oil.

Roll out the premade dough on a floured surface to thin it out, then cut out some slightly bigger circles that will cover the bottom and sides of the muffin tray section.

Next, cut out slightly small circles for the tops of the pies which will be used later.

Lay the pie bottoms in each hole of the muffin tray then fill each pie with about two tablespoons of the meat mixture.

Layer with the tops and pinch the edges of the dough together to form a pie shape.

Brush the top with the beaten egg, and use a sharp knife to gently cut an X-shaped vent into the top of each pie.

Bake the pies for about 40 minutes or until the crust is golden brown. Drizzle some caramelised onion-infused balsamic over the top of each one when ready to serve.

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