- Prep time
- 15 mins
- Cooking time
- 20 mins
- Serves 12
- 12 tsp Sweet Apple Chutney
- 2 sheets of ready rolled shortcrust pastry (320g each)
- 200g finely diced pork
- 180g mature cheddar, grated
- 1 egg whisk
Preheat your oven to 200°C/180°C fan/gas 6.
On a floured surface, lay out both sheets of pastry and cut out 12 large circles and 12 smaller circles. Line a muffin tray with the larger pastry circles and spoon in 1 teaspoon of Sweet Apple Chutney.
Add 1 tablespoon of pork, followed by 1 tablespoon of cheese and a second tablespoon of pork. Press the fillings down to ensure they are tightly packed.
Top the pies with the smaller pastry circles and crimp around the edge to seal. Brush with egg wash and use a knife to pierce the top of each pie.
Bake in the oven for 20 minutes until golden brown.