Cupcake Tin Pork Pies Food

MINI BARBECUE MEAT LOAVES

Steps:

• Preheat oven to 400°. In a large bowl, mix barbecue sauce, salsa and Worcestershire sauce; reserve 1/2 cup mixture for topping. Add bread crumbs, onion, pepper, egg and steak seasoning to remaining sauce mixture. Add beef; mix lightly but thoroughly., Place 1/3 cup beef mixture in each of 12 greased muffin cups. Spoon reserved sauce mixture over tops., Bake 20-25 minutes or until a thermometer reads 160°. Let stand 5 minutes before removing from pan.

MINI PORK PIES WITH PICCALILLI

Steps:

• Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that's long enough so the ends stick out a centimetre or two - use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
• Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.
• Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don't throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.

MINI PORK PIES

Steps:

• Mix the filling ingredients and season. Grease 12 holes of a muffin tin and line each with a strip of baking parchment, to make pies easier to remove from tins.
• To make pastry, bring the lard and 250ml water to the boil in a small pan. Sieve the flour into a food processor and add 2 tsp salt. While processor is on, pour in lard and water mix, then blend until you have a smooth dough. Turn out into a bowl and remove two-thirds, covering the final third with a tea towel to keep warm.
• Roll larger piece out on a floured surface to about 2-3mm thick - work quickly as the dough is easier to work with when warm. Cut out 12 x 11cm circles using a pastry cutter. Line each hole of the tin with the circles, pushing them in with your fingers and leaving a slight overhang.
• Heat oven to 180C/160C fan/gas 4 and put in a baking tray. Divide filling between pastry cases, pushing down lightly. Roll out remaining pastry on a floured surface and stamp out 12 x 8cm circles. Brush edges of filled cases with egg, then put lids on top. Pinch together and crimp the edges with your fingers. Brush with beaten egg and set aside the rest for later.
• Bake in oven for 30 mins, then remove the tin and tray, and gently take the pies out of the holes. Brush the sides and top again with egg and place directly onto the baking tray. Turn oven to 200C/180C fan/gas 6 and cook for 25-30 mins until the sides are set and tops a deep golden colour. Remove and cool on a wire rack.

CUPCAKE-TIN PORK PIES

Steps:

• 1. Preheat oven to 375°F.
• 2. Grease two 6-cup muffin tins with butter.
• 3. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.
• 4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.
• 5. Reroll the scraps, then cut out 12 more 2-inch circles.
• 6. Line the bottoms and sides of the tins with the 4-inch rounds.
• 7. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.
• 8. Poke a hole in the center of each pie.
• 9. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.
• 10. Let cool for 15 minutes before removing the pies. Serve warm.

MINI CUPCAKE TIN PIES

Steps:

• Spray your muffin tin with cooking spray and preheat your oven to 350 degrees F.
• Roll out a single pie crust and cut out 4-inch circles of dough with a cookie cutter or lid. .
• Place one dough circle in the bottom of each muffin tin cup. .
• Fill each to the top with the pie filling of your choice, about 1/4 cup. .
• Use the remaining dough to top each with a design. You can cut out leaves and other fall shapes with a cookie cutter, or top them with a simple lattice design.
• Use a pastry brush to dab a little bit of whisked egg on the top of each and bake 30-40 minutes until the filling starts to bubble and the crust is golden. .
• Remove from the oven and let cool for at least 15 minutes before removing with the help of a butter knife.