Celebrate British Pie Week in style with these mini pork, sage, apple and cider pies

There’s something very British about a classic pork pie, reminiscent of both summer picnics and post-Christmas gatherings alike. Making your own is a lot simpler than you might imagine, and using a good-quality minced pork, seasoned well, will add a new dimension to this old favourite.

These are great all-year round. You can serve them hot, indoors, with mashed potato and vegetables, or pack them into your picnic basket or lunch box as a great alternative to sandwiches.

Makes 6-8 individual pies

Cooking time – about 30 minutes


  • 450g (1lb) lean minced pork
  • 15ml (1tbsp) oil
  • 1 onion, roughly chopped
  • 1 eating apple, cored and sliced
  • Seasoning
  • 30ml (2tbsp) fresh sage, chopped
  • 300ml (½pt) cider or apple juice
  • 15-30ml (1-2tbsp) gravy granules
  • 500g packet pre-made shortcrust pastry
  • Plain flour for rolling


  1. Preheat the oven to Gas 4-5, 180ºC, 350ºF.
  2. In a large pan, heat the oil and gently fry the mince and onion for about 3-4 minutes until browned.
  3. Add the apple, seasoning, sage and cider, and bring to the boil. Add the gravy granules to thicken sauce. Cook for about 8-10 minutes.
  4. Cut the pastry into 6-8 equal parts and roll out into rough circles. Place the pastry on a small piece of non-stick baking paper. Take a small ramekin/pie dish/deep muffin tin and, picking the pastry up on the paper, line the dish/tin (paper to dish). Push the pastry into the edges and corners, and roughly line.
  5. Take large spoonfuls of the mince mixture and almost fill the dishes/tins.
  6. Fold the pastry over to form a lid and roughly pinch the edges to seal.
  7. Place onto a baking tray. Cook in a preheated oven for approximately 25-30 minutes until golden brown. Allow to cool slightly and then pull out of the pie dishes using the edges of the lining paper – simple!
  8. Serve hot or warm as a snack or main dish.