Thursday, June 30, 2016


1 lb. roast pork loin, cut into small pieces
6 oz. apple smoked bacon cooked, cut into small pieces
1 carrot, finely chopped
1 stalk of celery. finely chopped
1/3 cup beer (I chose a lager)
1 Tbsp Worcestershire sauce
1 tbsp minced fresh sage
1 tbsp minced fresh parsley
pinch grated nutmeg
pinch allspice
pinch black pepper
2 tbsp olive oil
2 red onions, finely sliced
1/3 cup sugar
1/3 cup balsamic vinegar
1 egg, beaten
2 cups grated sharp cheddar

Preheat oven to 350 degrees Fahrenheit.

Place the roast pork, bacon, beer, Worcestershire, carrot, celery into a medium sized pan over medium-low heat. Let come to a slow boil and stir in sage, parsley, nutmeg, allspice, black pepper.

Divide the pork filling mixture among 4 individual greased mini pie pans and bake in the oven for 50 minutes. Halfway through baking, cover the edges of your pies with aluminum foil to ensure the crust edge does not burn.

Meanwhile, for the balsamic onions, heat the olive oil in a frying pan over a medium heat and fry the onions for 2-3 minutes, or until softened.

Add the sugar and vinegar, stir and bring the mixture to the boil. Cook for 8-10 minutes, or until the onions are sticky.

Remove the pies from the oven and allow to cool slightly. Carefully remove the pies from the pans*, brush the sides with the beaten egg yolk and place onto a baking tray. Spoon the balsamic onions on top of the pies and sprinkle over the cheese.

Bake the pies for a further 5-6 minutes, or until the cheese is fully melted.

*Pie Tip: If the pies don’t release easily from the pan, run a butter knife around the edge. If it still does not release, the crust may not be fully baked, continue to bake for another 5-10 minutes.

bacon recipe source: Alisun "Sunny" Hernandez, For Your Pies Only (@foryourpiesonly

No comments: