Preparation Notes: 40min, plus cooling and chilling
Cooking Notes: about 30min
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Yields:
12
Prep Time:
40 mins
Cook Time:
30 mins
Total Time:
1 hr 10 mins
Ingredients
plain flour, to dust
325g pack shortcrust pastry - we used Dorset pastry
200g (7oz) pork sausages (about 3)
1Tbsp. red onion marmalade
1Tbsp. fresh thyme leaves
1 large egg yolk
Directions
Step 1
On a lightly floured surface, roll pastry out to about 2mm ( 1/12 in) thick. Stamp out 12 circles using a 9cm (3½in) round cutter and use to gently line a 12-hole mini muffin tin. Use a little ball of pastry to help press lining into the corners. Use a 6.5cm (2½in) round pastry cutter to stamp out 12 lids, re-rolling pastry trimmings as necessary. Put these on to a baking sheet and chill with the lined mini muffin tin for 20min. Cut clock hands for the top of each pie: you’ll need 12 strips of pastry about 2cm (¾in) long and 12 shorter strips about 1cm (½in) long. Chill.
Step 2
Preheat oven to 180°C (160°C fan) mark 4. Slip the sausages from their skins into a medium mixing bowl. Stir in red onion marmalade and thyme. Mix well.
Step 3
Remove tin from fridge and spoon 1tbsp sausage mixture into each pastry case. Brush pie rims with water, then top with chilled pie lids, pressing gently around the edge to seal. Mark around the edges with a fork. Brush tops of the pies with beaten egg yolk. Top each pie with a long and a short pastry strip to make a clock face, then pierce the centres with a skewer to allow steam to escape. Brush again with egg yolk and chill for 15min.
Step 4
Bake for 25–30min until golden. Leave to cool for 10min before removing from the tin. Eat warm, or allow to cool completely.
Store cold pies covered in the fridge for up to 3 days. Remove from the fridge 30min before serving. To enjoy hot, reheat on a baking sheet in an oven, preheated to 170°C (150°C fan) mark 3, for 30min.
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