Traditional Pork Pies

Traditional Pork Pies

Nothing says “Good Day” like a meat pie made with Spencer’s Bangers. Hearty and warming, these pies will be sure to make your meal complete.

6 Spencer’s Traditional Pork Bangers (1 pack)
1 tablespoon Olive Oil
1 small Red Onion, finely chopped
1 large Beaten Egg
½ teaspoon Thyme
½ teaspoon Allspice
½ teaspoon Nutmeg
½ teaspoon Sage
1 teaspoon Salt
8 tablespoon Butter
1 ¾ cups Flour
4 small ramekins to form the pastry

Cooking Directions:
Preheat oven to 350F. In a pan, heat the olive oil and cook the chopped onion on medium heat. After 3 minutes add the thyme and cook for an addition 3 minutes until soft and remove from heat.

For the pastry, add the butter and one cup of water in a saucepan with the salt and bring to a boil. In a separate bowl, combine the butter mixture and flour until dough forms. Leave until cool enough to handle, but still warm. Divide the dough into 4 equal balls.

Take a quarter of each ball and place to the side in plastic wrap. Roll out the rest of each of the of the dough balls until you have circles large enough to line each ramekin. Make sure to have a little extra. Tuck each circle into the bottom of each ramekin, careful to avoid air pockets. Trim the pastries so it hangs just above the top edge of the ramekins.

Carefully squeezing the Bangers out of their casings, mix the meat, cooled onions, allspice and nutmeg in a bowl. Divide into four portions and fill ramekins with the mixture. Now take the remaining dough placed to the side and roll out to create the tops of each pie, being careful to completely cover each ramekin, with a little over the sides.
Brush the beaten egg over the pastry tops and cut a ½ inch circle in the center of each pie.

Using your finger and thumb, pinch the pastries together along the edges until they are sealed well. Cook for 30 minutes. Remove from the oven, allow to cool and the remove each pie from its ramekin and brush each top again with the beaten egg. To keep your tops from turning brown, place foil on each pastry top.

Place back in the oven for an additional 20 minutes. Remove from oven and let cool.

Serves 4