Hot Water Crust Pastry Mini Pies

A British classic, perfect for picics and parties.


Lard – 100g
Water – 125g
Flour – 300g (plus extra)
Egg (whisked) – 1


Chicken breast (cooked) – 1/2
Ham – 2 slices
Bacon unsmoked (cooked) – 3 Slices
Onion (lightly fried) – 1/2
Mustard – 1/4tsp


Preheat the oven to 160 C Fan.

Use butter and flour to grease and line a muffin tray.

Heat the water and lard in a saucepan until all the lard melts. Gradually add to the flour and combine into a dough. While the dough is still warm, roll out to 2 mm thick and cut out circles large enough to fill the muffin tray and position them into the tray. Then cut out circles for the lids of the pies.

Fill each pie with the meat filling. Brush the top of the filing and pastry, and the bottom of the lids with the egg. Assemble the pies poking a small hole in the tops to let steam out. Brush the tops with more egg and put into the oven. Bake for 30 minutes.

Take the pies out of the muffin tray and turn the oven up to 180 C Fan. Brush the sides and tops with egg again and return to the oven for 20 minutes.

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