Spanish Pork Pies


  • 1 cup of ground pork or chorizo
  • 1 tbs canola oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 tsp fresh thyme
  • 2 tsp smoked paprika
  • 1 hard boiled egg, chopped
  • 1 hard boiled egg, chopped
  • 2 tbs fresh parsley, chopped
  • kosher salt and fresh cracked black pepper
  • canola oil for deep frying
  • 2 sheets puff pastry, thawed
  • To make the filling, heat oil in a large, heavy frying pan.
  • Add the onion, garlic and thyme and cook over medium heat, stirring occasionally, for 3-4 minutes.
  • Add the pork and paprika, then brown evenly for 6-8 minutes.
  • Season well, then turn out in a mixing bowl to cool.
  • When the mixture is cool add the hard boiled egg, gherkin and parsley.
  • Turn the pastry out on to a lightly floured work surface and roll out to a 15 inch square.
  • Cut out 12 rounds, 5 inches in diameter.
  • Place 1 tsp of the filling on each round. Moisten the edges with a little water, fold over and seal.
  • Heat the oil in a large sauce pan or deep fryer filled 1/3 full of oil and heat to 360 degrees.
  • Place in 3 pies at a time and deep fry until golden brown about 1-2 minutes.

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