The filling for these is without a doubt straightforward, with the most effective vital substances. They are meat-free (even though you could lead them to meat) but do characteristic pigs. The hot-water-crust pastry follows very exclusive policies from regular pie – don’t be afraid to deal with it a little extra than you would shortcrust. Serve those with gravy, mash, and greens – or just as picnic pies.
- Prep time: 10 min for pastry, 25 min for filling, 15-20 min for shaping
- Bake time: 35-forty five min
- Makes 12 mini-pies
Summary
show
For the filling:
- Five meat-loose sausages
- Three medium crimson onions, chopped
- 2 tbsp sunflower oil
- 2 tbsp balsamic vinegar
- 2 tbsp light brown muscovado sugar
For the hot-water-crust pastry:
- 280g salted butter softened (to make vegan, replace with 230g vegetable shortening and a couple of pinches of salt)
- 420g simple flour
- 60g strong white flour
- 120g boiling water
