Mini Pork & Pickle Pies


1 egg, beaten

6 Cumberland sausages

½ tsp ground mace

½ tsp dried sage

500g shortcrust pastry

100g breadcrumbs

Plain flour for dusting

1 tbsp. sesame seeds


Pickle, homemade or shop-bought


  1. Preheat oven to 180 degrees.
  2. Use a small amount of butter to grease a 12-hole cupcake tray.
  3. Roll out pastry and use a 10cm cookie cutter to make 12 pastry circles before pressing gently into each cupcake hole.
  4. Scatter one teaspoon of breadcrumbs over each pastry circle and pour the remaining breadcrumbs into a mixing bowl.
  5. Remove skins from sausages and add to the mixing bowl with the sage and mace.
  6. Mix by hand until you can no longer see the breadcrumbs then place mixture on top of each base.
  7. Roll out remaining pastry again and use a 7cm cookie cutter to make 12 pastry circle lids. Brush each one with a small amount of egg and press gently onto each pie, egg side down to help it stick.
  8. Use remaining egg to coat all of the pies (this will give them a golden colour) and sprinkle sesame seeds over the top.
  9. Bake for half an hour or until golden then remove pies from the cupcake tray.
  10. Place onto a baking sheet and brush with remaining egg before placing back into the oven for a further eight minutes.
  11. Leave to cool then serve with a dollop of pickle.
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