Blueberry Glazed Pork Pies. Perfect For Afternoon Tea. Hello friends, so how are you today? Fancy making some Blueberry Glazed Pork Pies? Great for any kind of party and perfect for afternoon tea party.
These smart looking pies are made with ‘cheats’ ingredients, a pack of chilled pastry, sausage meat and readymade stuffing – what could be easier?
Step up your afternoon tea experience with Blueberry Glazed Pork Pies. These delectable treats combine savoury pork filling with a tangy blueberry glaze, creating a unique and delightful flavour profile.
Blueberry Glazed Pork Pies: Perfect For Afternoon Tea:
Indulge in the perfect balance of sweet and savoury as you savor each bite of these handheld pies. Whether you’re hosting a tea party or simply seeking a delicious snack, these Blueberry Glazed Pork Pies are a must-try. Impress your guests and treat yourself to a taste sensation that will leave you craving more. Raise your tea time with these irresistible and flavorful delights
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
Topping:
- 175 g (6 oz) blueberries
- 2 tablespoons red wine vinegar
- 2 tablespoons redcurrant jelly
- 2 teaspoons cornflour
- 12 tiny rocket leaves to garnish, optional
Blueberry Glazed Pork Pies. Perfect For Afternoon Tea:
Method:
- Make up the stuffing mix with half quantity of boiling water and leave to stand as the pack directs.
- 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.
- 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.
- Re-roll pastry as needed until you have 12 circles.
- Mix the spring onions with the sausage meat and a little pepper then mix with the stuffing.
- Divide between the pastry cases and press into an even layer with the back of a spoon.
- 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.
- Leave to cool for 15 minutes then loosen and transfer pies to a cooling rack.
- Add the blueberries, vinegar and redcurrant jelly to a small saucepan, cook, stirring for 4-5 minutes until the blueberries are soft.
- Mix the cornflour with a little water until a smooth paste, stir into the blueberries and cook until the juices have thickened.
- Leave to cool then spoon over the pies.
Tips:
Tips: 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. Recipe and photo credits- Seasonal Berries. So what do you think? Do you also fancy making some?
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Blueberry Glazed Pork Pies: Perfect For Afternoon Tea. Thank you so much for stopping by. I also hope you liked this post. Find me on: Web | Twitter | Facebook
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.
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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.