Ingredients

The following ingredients have 4 Servings
  • 500 g 5% fat pork mince
  • 1 onion (finely chopped)
  • 1 handful fresh sage leaves (finely chopped)
  • ½ tsp mustard powder
  • 2 tsp Henderson's Relish (or Worcestershire sauce)
  • 65 g Stilton cheese (grated)
  • 6 tbsp cranberry sauce
  • salt and freshly ground black pepper
  • 300 g plain flour
  • 75 g white vegetable shortening (e.g. Trex or Flora White)
  • a good pinch of salt
  • 7 tbsp cold water (you may need a little more)
  • low calorie cooking spray

Instruction

  • In a large mixing bowl, rub the fat into the flour until it resembles breadcrumbs. Add a good pinch of salt.
  • Make a well in the middle and add the water, stir in until it comes together in a dough. You may need to add a little more water.
  • Tip out onto a lightly floured board and knead until smooth.
  • Wrap in cling film and refrigerate for half an hour.
  • Pre-heat the oven to 180ºC and spray the mini muffin tray with low calorie cooking spray.
  • Place the pork mince, onion, sage, Henderson's relish, mustard powder and 40g of the grated Stilton into a bowl, season with some salt and pepper and mix until thoroughly combined.
  • Remove the pastry from the fridge and roll out on a floured surface to a 2mm thickness.
  • Using a 9cm pastry cutter, cut into circles, re-rolling the scraps, until you have 24 circles.
  • Line the mini muffin cups with the pastry, then divide the pork filling evenly between them.
  • Bake in the oven for 30 minutes.
  • After 30 minutes, remove from the oven and put a small dollop of cranberry sauce on top of each pie, sprinkle the remaining Stilton on top and return to the oven for 5 minutes.
  • When cooked, leave in the tin for 5 minutes, then run a knife around the edges to gently loosen the pies from the tin.
  • Serve! They are equally good warm or cold!