These pies can be served with salad or coleslaw and a pint of cider, for a hearty lunch. These pies will keep for several days in the fridge, so make a larger batch and stock up.
Makes 12 individual pies
100g of pancetta or streaky bacon
1 onion, finely chopped
1 clove of garlic, finely chopped
A small handful of parsley, finely chopped
6 sage leaves, finely chopped
450g of sausage meat
A generous pinch of sea salt and ground black pepper
2 sheets of ready to roll shortcrust pastry
1 egg, beaten to glaze
Preheat the oven to 200oC/gas mark 6.
In a large frying pan, over a high heat dry fry the pancetta until it is crisp and golden. Remove and pop in a bowl, leaving the oil from the pancetta in the frying pan.
Add in the onion and garlic and fry until soft and golden. Add to the bowl along with the herbs and sausage meat. Season with salt and pepper.
Cut out 12 circular discs, from the pastry, to fit in a cup cake tray and then 12 smaller discs for the lid. Press the larger pastry circles into the greased and floured tray and fill each pie with the pork mixture. Top with the small discs and press them together with a fork.
Brush the tops with beaten egg and place in the oven, cooking for 15-20 minutes until golden brown.