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Mini Pork 'N' Chicken Pies

Makes 24


  • The Pastry -
  • 125g Australian butter
  • 1 1/2 cups plain flour, sifted
  • 1 egg yolk
  • 1 tablespoon water
  • squeeze lemon juice
  • The filling -
  • 1 tablespoon Australian butter
  • 125g pork fillet, finely chopped
  • 1 chicken breast, bones and skin removed, flesh finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons chopped parsley
  • 1/4 cup Australian sour cream (35% butterfat)
  • 1 egg
  • 1 tablespoon brandy
  • 1/2 teaspoon salt
  • pepper, to taste
Download Recipe (PDF)


  1. The Pastry - Rub butter into the flour until mixture resembles fine breadcrumbs. Combine egg yolk with water and lemon juice. Blend into the flour to form a firm dough. Knead on a lightly floured board. Cover and rest for 30 minutes.
  2. The Filling - Melt butter in a large heavy based frypan. Add pork, chicken, onion and parsley. Cook gently until onion is transparent. Cool. Blend sour cream, egg, brandy and seasonings together. Combine with chicken and pork. Roll out pastry to 5mm thickness. Using a 8cm pastry cutter, cut circles and press into 6cm diameter patty pans. Reserve remaining pastry. Spoon filling into pastry lined patty pans. Roll out remaining pastry to 5mm thickness and using a 6cm cutter, cut circles and use to cover pies. Brush with a little egg glaze and prick top with a fork. Bake at 200C for 30 minutes.


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