Mini meat pies with bacon

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  • Prep. 50 min /

  • Cook time 35 min /

  • 16 to 18 mini meat pies

Bacon tranché 250g
Bacon tranché 250g

Ingredients

  • 1 double recipe broken dough, homemade or commercial, about 1 kg / 2 pounds
  • 750 g. or 1 1/2 pound lean ground pork
  • 8 slices F. Ménard regular bacon
  • 1 onion, finely chopped with a food processor or chopper
  • 2 tbsp. oil (I used light olive oil)
  • 2 tbsp. ketchup
  • 2 tbsp. soy sauce
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. of garlic powder
  • ¼ to ½ cup of bread crumbs
  • Salt and pepper
  • 1 egg (for gilding)
  • 1 tbsp. milk (for gilding)

Preparation

  • Preheat the oven to 375 F, then spread the slices of bacon on a plate covered with aluminum foil and cook until crisp, about 20 minutes;
  • When the bacon is cooked and slightly chilled, crumble it and reserve it, but keep the oven at its temperature;
  • In a large saucepan over medium-low heat, heat the oil and add the chopped onion very finely. Sauté for about 2 minutes, until the onion becomes translucent;
  • Add ketchup, soy sauce, Worcestershire sauce and garlic powder. Mix well;
  • Add ¼ crumbs and mix to absorb fat. The meat mixture should not be too dry, but there should be no more fat in the pan. If there are, add another 1/4 cup of breadcrumbs and mix;
  • Stir in the crumbled bacon;
  • Season with salt and pepper, then taste and adjust the seasoning if necessary. Note that the soy sauce and bacon should already give a salty taste, so go with a light hand on the salt;
  • Reserve the meat mixture and take out 2 muffin cups;
  • Roll the dough with a rolling pin and a little flour, if necessary;
  • Cut disks into the lowered dough. Two disks formats are needed: bigger for the bottom of the pie and smaller for the top. For my standard muffin cups, I used the edge of two bowls turned upside down: a bowl of 11 cm (4 inches and a half in diameter) and one of 8 cm (3 inches in diameter);
  • Place a small amount of dough in each cavity of the muffin pan, press lightly into the bottom and sides. The dough should be little or no higher than the cavity;
  • Spread the mixture of meat in the cavities covered with dough (about 2 tablespoons of meat were in mine). Squeeze the meat lightly;
  • Cover each cavity with smaller dough. Squeeze lightly on the rim to seal the dough;
  • With a small knife, make some incisions in the middle to allow the steam to escape;
  • In a small bowl, combine the egg and milk with a fork. Brush the top of each pie with this gilding, using a small brush;
  • Bake for about 35 minutes, until the dough is golden brown;
  • Let cool a little before unmolding.

These mini meat pies can be freeze and then heat up in the oven, always at 375 F.

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