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Gem Pork & Date Pies Gem Pork & Date Pies
Gem Pork & Date Pies

Gem Pork & Date Pies

These individual pork & date pies are a beautiful lunchtime alternative. Our dates add a natural earthy flavour to the pies and complement the pork beautifully.
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Recipe - SuperValu Online
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Gem Pork & Date Pies
Prep Time23 Minutes
Servings5
Cook Time35 Minutes
Ingredients
1 x 375g Store-Bought Puff Pastry
170g Pork Sausage Meat
1 Scallion
50g Gem Gourmet Dates
1 tsp Hot Sauce
¼ tsp Dried Thyme
Salt & Pepper
Egg wash, 1 Egg Whisked
Directions
  1. Preheat the oven to 180°C (160°C fan).
  2. Grease and dust your cupcake tin with butter and flour, then set aside.
  3. Into a large bowl, add the sausage meat, Gem dates, hot sauce, chopped scallion, thyme, and a good pinch of salt & pepper.
  4. Mix this together to combine. Keep cold until needed.
  5. Unroll the puff pastry or roll it out to 10” x 15”.
  6. Using a kitchen fork, prick the pastry all over.
  7. Cut out 6 x 3.5” round discs for the base of the pies and 6 x 3” round discs for the top of the pies.
  8. Take your cupcake tin, place the large disc of pastry in and line the sides.
  9. Divide the sausage meat into 6 portions and fill each pastry case.
  10. Egg wash the top of the pastry and place the smaller disc of pastry on top, pressing to seal.
  11. To finish, give the top of the pies a final egg wash and cut a small hole on top to allow steam to escape during cooking.
  12. Bake in the preheated oven for 35-40 minutes.
  13. Remove and allow to cool slightly before tucking in.
23 minutes
Prep Time
35 minutes
Cook Time
5
Servings

Recipe

  1. Preheat the oven to 180°C (160°C fan).
  2. Grease and dust your cupcake tin with butter and flour, then set aside.
  3. Into a large bowl, add the sausage meat, Gem dates, hot sauce, chopped scallion, thyme, and a good pinch of salt & pepper.
  4. Mix this together to combine. Keep cold until needed.
  5. Unroll the puff pastry or roll it out to 10” x 15”.
  6. Using a kitchen fork, prick the pastry all over.
  7. Cut out 6 x 3.5” round discs for the base of the pies and 6 x 3” round discs for the top of the pies.
  8. Take your cupcake tin, place the large disc of pastry in and line the sides.
  9. Divide the sausage meat into 6 portions and fill each pastry case.
  10. Egg wash the top of the pastry and place the smaller disc of pastry on top, pressing to seal.
  11. To finish, give the top of the pies a final egg wash and cut a small hole on top to allow steam to escape during cooking.
  12. Bake in the preheated oven for 35-40 minutes.
  13. Remove and allow to cool slightly before tucking in.