Blueberry Glazed Pork Pies: Perfect For Afternoon Tea

Blueberry Glazed Pork Pies: Perfect For Afternoon Tea.

Great for any kind of party and perfect for afternoon tea party.

Blueberry Glazed Pork Pies: Perfect For Afternoon Tea

These smart looking pies are made with ‘cheats’ ingredients, a pack of chilled pastry, sausage meat and readymade stuffing – what could be easier?

Blueberry Glazed Pork Pies: Perfect For Afternoon Tea:

Makes 12

Preparation time: 20 minutes
Cooking time: 25 minutes

You Will Need:

½ x 130 g pack dried sage and onion stuffing mix

500 g (1lb 2oz) readymade chilled shortcrust pastry

Little flour for rolling

3 spring onions, sliced

400 g (14 oz) good quality pork and herb sausages, skins removed

Freshly ground black pepper

1 egg, beaten to glaze

Blueberry Glazed Pork Pies: Perfect For Afternoon Tea


175 g (6 oz) blueberries

2 tablespoons red wine vinegar

2 tablespoons redcurrant jelly

2 teaspoons cornflour

12 tiny rocket leaves to garnish, optional


1.) Make up the stuffing mix with half quantity of boiling water and leave to stand as the pack directs.

2.) Roll the pastry out thinly on a lightly floured surface then cut out 11.5cm (4½ inch) circles using a plain biscuit cutter or a small coffee cup saucer as a guide.

3.) Press into a 12 section lightly buttered, muffin tin so that the pastry stands a little above the top of the tin in a wavy edge. 

4.) Re-roll pastry as needed until you have 12 circles.

5.) Mix the spring onions with the sausage meat and a little pepper then mix with the stuffing.

6.) Divide between the pastry cases and press into an even layer with the back of a spoon.

7.) Brush the top edges of the pastry cases with a little beaten egg then bake in a preheated oven, 180ºC (160ºC fan oven), gas mark 4 for about 25 minutes until the top edge of the pastry is golden and the filling is cooked through.

8.) Leave to cool for 15 minutes then loosen and transfer pies to a cooling rack.

9.) Add the blueberries, vinegar and redcurrant jelly to a small saucepan, cook, stirring for 4-5 minutes until the blueberries are soft.

10.) Mix the cornflour with a little water until a smooth paste, stir into the blueberries and cook until the juices have thickened. 

11.) Leave to cool then spoon over the pies.


To prepare ahead of time, make and fill the pies but freeze them uncooked, still in the muffin tin. 

Once frozen hard, loosen with a round bladed knife, remove from the tin and pack into a plastic box. 

Freeze the cooled blueberry topping separately in a small plastic box. 

Return the pies to the muffin tin, defrost pies and topping at room temperature for 4 hours then bake and top with blueberries as above.

Blueberry Glazed Pork Pies: Perfect For Afternoon Tea

Blueberry Glazed Pork Pies: Perfect For Afternoon Tea.

Recipe and photo credits- Seasonal Berries.

Summer Flowers At Victoria Embankment: #WWLinkUp.

7 Vintage Inspired Afternoon Tea Recipes.

Strawberry And Raspberry Ripple Eton Mess Picnic Puds.

Venice Beach Swing Dress: The Wednesday Link Up.

7 Home Made Marmalade Recipes To Try Out #LinkUp.

4 Burgers Ideas For Your Summer BBQ Party.

5 More Fun Drink Recipes To Try Out #CreativeMondays.

4 Meaty Ideas For Your Summer BBQ Party.

4 Coleslaw Recipes For Your Summer BBQ Party.

11 Easter Cakes You Will Want To Bake For Yourself.

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Twitter | Facebook


Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.