Pork Pies in the Air Fryer
Small British pork pies with a crisp hot water crust pastry, a juicy filling of coarsely chopped pork and clear jelly, baked in ramekins right in the air fryer basket. They are served cold with pickles and are perfect for the lunch table.
Equipment
- 1 Air fryer
- 4 Ramekins 8 cm, 2 dl
- 1 Cutting board
- 1 Chefs knife
- 1 Bowl
- 1 Large bowl
- 1 Small pot
- 1 Ladle
- 1 Rolling pin
- 1 Parchment paper
- 1 Brush
- 1 Meat thermometer
- 1 Cooling rack
- 1 Measuring cup
Ingredients
- 400 g pork neck fillet Pork, without rind and bones
100 g bacon Sliced, preferably smoked
1 tsp salt
0.5 tsp white pepper Ground
0.5 tsp nutmeg Grated- 6 leaves fresh sage Finely chopped
0.5 tsp dried thyme
Hot water crust pastry
300 g plain flour- 0.5 tsp salt
- 100 g lard Plus a little extra for the ramekins
125 ml water
For brushing
1 pcs egg Beaten
Jelly
- 2 dl chicken stock Strong
4 leaves gelatine
To serve
150 g pickles
Instructions
Preparation
- Cut 400 g pork neck fillet into very small cubes of about 5 mm, and finely chop 100 g bacon. The meat should be coarsely chopped with a knife – not minced.
- Mix the meat in a bowl with 1 tsp salt, 0.5 tsp white pepper, 0.5 tsp nutmeg, 6 leaves fresh sage and 0.5 tsp dried thyme. Put the filling in the fridge to chill while you make the pastry.
- Grease 4 ramekins of about 2 dl with a little lard, and lay two strips of parchment paper crosswise in each ramekin so that the ends stick up over the rim. Check that all four ramekins fit in the air fryer basket at once.
Pastry and assembly
- Mix 300 g plain flour and 0.5 tsp salt in a large bowl, and make a well in the centre.
- Heat 100 g lard and 125 ml water in a small pot until the fat has melted and the liquid is just boiling.
- Immediately pour the boiling liquid into the flour, and stir with a ladle until the pastry comes together. Knead it briefly on the worktop as soon as you can touch it – it should be smooth, pliable and still warm.
- Take a quarter of the pastry off for the lids, and keep it warm under the upturned bowl. Divide the rest into 4 equal pieces, and press each piece into the base and up the sides of a ramekin to a thickness of about 4 mm, so that the pastry reaches half a centimetre above the rim. Work quickly – the pastry turns stiff and cracks as it cools.
- Divide the filling between the 4 pastry cases, and press it down firmly so that there are no air pockets. Leave it in a small mound in the middle.
- Roll out the pastry for the lids with a rolling pin to a thickness of about 3 mm, and cut out 4 round lids that are slightly larger than the opening of the ramekins. Beat 1 pcs egg, brush the edges of the pastry with a little of the egg, place the lids on top, and pinch the edges tightly together all the way round.
- Poke a hole of about 1 cm in the middle of each lid with the handle of a spoon, so that the steam can escape and the jelly can be poured in later. Save the rest of the egg for brushing.
Cooking in the air fryer
- Preheat the air fryer to 160 °C fan.
- Place the ramekins in the basket, and bake the pies at 160 °C for 35 minutes. Swap the ramekins around halfway so they bake evenly, and open the hole in the lid again with the spoon handle if it closes up.
- Carefully lift the hot pies out of the ramekins using the paper strips, remove the paper, and brush the sides and lids with the rest of the egg.
- Turn the temperature up to 180 °C, place the pies directly in the basket, and bake them for 10 more minutes, until the crust is golden and crisp all the way round.
- Measure the core temperature through the hole in the lid with a meat thermometer – it should be at least 75 °C. If not, give the pies another 3-5 minutes at 160 °C.
- Let the pies cool on a cooling rack for 30 minutes, until they are only lukewarm.
Jelly and serving
- Soak 4 leaves gelatine in cold water for 5 minutes. Heat 2 dl chicken stock in the small pot until just below boiling point, take the pot off the heat, and stir in the drained gelatine until completely dissolved.
- Let the stock cool for about 10 minutes, and pour it into a measuring cup with a spout. Pour it slowly through the hole in each lid in several rounds, until the pies cannot hold any more – it is easiest with a small funnel.
- Put the pies in the fridge for at least 4 hours, preferably overnight, until the jelly has set completely.
- Serve the pies cold, cut into halves or quarters, with 150 g pickles on the side.
Notes
Tips for a perfect result:
Shape the pastry while it is warm – cooled hot water crust pastry turns stiff and cracks. If the pastry for the lids becomes too firm, it can be warmed in the microwave for 10 seconds. The last 10 minutes without the ramekins make the sides and base crisp, so don't skip them. The jelly should be liquid but not hot when it is poured in; pour a little at a time, and wait a moment between each round. Variation:
Swap the nutmeg for ground mace, which is the classic spice in a pork pie, or add a pinch of allspice. Half of the lard can be replaced with butter if you want a milder flavour in the crust. Serving suggestion:
Serve the pies cold with pickles, pickled onions and a strong English mustard. They are perfect for the lunch table and the picnic basket. Portion size:
The recipe makes 4 small pies – one per serving. If your air fryer is smaller, you can bake them in two batches; keep the waiting pies chilled in the meantime.
Shape the pastry while it is warm – cooled hot water crust pastry turns stiff and cracks. If the pastry for the lids becomes too firm, it can be warmed in the microwave for 10 seconds. The last 10 minutes without the ramekins make the sides and base crisp, so don't skip them. The jelly should be liquid but not hot when it is poured in; pour a little at a time, and wait a moment between each round. Variation:
Swap the nutmeg for ground mace, which is the classic spice in a pork pie, or add a pinch of allspice. Half of the lard can be replaced with butter if you want a milder flavour in the crust. Serving suggestion:
Serve the pies cold with pickles, pickled onions and a strong English mustard. They are perfect for the lunch table and the picnic basket. Portion size:
The recipe makes 4 small pies – one per serving. If your air fryer is smaller, you can bake them in two batches; keep the waiting pies chilled in the meantime.
Nutrition
Calories: 830kcalCarbohydrates: 61gProtein: 32gFat: 50gSaturated fat: 19gPolyunsaturated fat: 6gMonounsaturated fat: 22gTrans fat: 0.2gCholesterol: 140mgSodium: 1600mgPotassium: 540mgFiber: 3gSugar: 7gVitamin A: 150IUVitamin C: 3mgCalcium: 40mgIron: 2.2mgNet carbohydrates: 58g
