Mini Pork Pies With Cherry Compote

Mini Pork Pies With Cherry Compote

      I am sure many of you have heard of pork pies. Those little hand held pies filled with savory meats and other ingredients including different vegetables if you want. Typically seen in British and Irish cuisines, these little meals are usually made with fresh hand formed crusts and usually a sort of gelatin is poured in on top to keep all ingredients formed, however I chose to make a short cut and used store bought pie crust and withheld the gelatin to make things a bit easier. These were just as good and even better the next day for a lunch snack served chilled. Mini Pork Pies With Cherry Compote

Ingredients:

• 1/2 diced white onion
• 1 lb ground pork
• 5 strips of bacon diced into small pieces
• 1/2 tsp thyme
• 2 sage leaves diced
• Pinch nutmeg
• fresh cherries
• Tart cherry jam
• 1 round store bought bake at home pie crust

1. Roll out room temperature pie crust and cut into large circles to fit a mini muffin tin. Also cut out circles to cover the tops of each pie. Form into the pie tin. Typically makes enough for 9 mini pies.

2. In a large skillet over medium high heat sauté onions until translucent. Toss in the ground pork and cut up bacon slices.

3. Mix in thyme, sage, and nutmeg. Stir until all meat is browned and fully cooked.

4. Press meat mixture into individual pies. Press a circle lid over each pie and poke a small hole in the center with a chopstick.

5. Brush with a little egg wash and bake for roughly 30-45 minutes until crust is golden brown. 

6. Meanwhile take fresh cherries and some cherry jam and mix together. You can crush the cherries or dice them up. Serve on top of each little pie. Enjoy!

These were delicious. I even enjoyed them more so the next day for a little lunch snack. 

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 2+