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Small Pork Pies with Quails’ Eggs

Dinky little hand-raised pork pies containing a hidden quail egg, encased in hot water crust pastry with savory jelly.

BakingPorkBritishPicnicMeat Pie
Estimated Nutrition
Calories
532.6
kcal / serving
3195.4 kcal total
Carbs
27.5g
per serving
165.2 g total
Fat
38.7g
per serving
232.1 g total
Protein
22.5g
per serving
134.8 g total
Cook Time
40
minutes
Serves
6
pies
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
piece
Gelatine
Leaves, optional
Dairy
50
g
Unsalted Butter
Cut into cubes
1
piece
Free-Range Egg
Beaten for glazing
GrainsCereals
200
g
Plain Flour
Sifted
40
g
Strong White Flour
Sifted
Liquids
100
ml
Water
150
ml
Boiling Water
For jelly
Meat
350
g
Pork Loin
Finely chopped
100
g
Unsmoked Streaky Bacon
Finely chopped
NutsSeeds
6
g
Salt
1 tsp
1
bunch
Parsley
Small bunch, finely chopped
1
piece
Sea Salt
To taste
1
piece
Freshly Ground Black Pepper
To taste
OilsFats
60
g
Lard
Other
6
piece
Quails' Eggs
Boiled and peeled
1
piece
Chicken Stock Cube
Optional
Vegetables
1
piece
Onion
Very finely chopped

Method

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