My latest recipe for Coronation Pork & Pickle Picnic Pies was created with the King’s upcoming Coronation in mind.
For King Charles III Coronation
The Royal Invitation
My latest recipe for Coronation Pork & Pickle Picnic Pies was created with the King’s upcoming Coronation in mind.
Our village is holding a Coronation Day Street Party, outside hopefully, or in our Village Hall if the weather is unkind.
We also held one for the late Queen’s Platinum Jubilee too, and it was huge fun as well as being filled with laughter and friendship.
I am currently in the process of creating a special Coronation Menu for me, my family and all my readers.
I have done the same over the last few years for HM Queen Elizabeth II. I love the process of creating menus and recipes, and I can’t wait to share them with you.
Today’s recipe for Coronation Pork & Pickle Picnic Pies is the first. A delightfully easy recipe that takes advantage of ready-made shortcrust pastry, although if you have time, homemade pastry is also great.
These little pies are filled with high quality pork sausagemeat, with smoked bacon lardons, Branston pickle and spring onions.
I created a similar recipe using chicken for the Queen’s Jubilee, Little Coronation Chicken Pies, which proved hugely popular.
I find little hand pies, (individual pies) are always more convenient when picnicking or eating al-fresco, as they are easier to transport and you don’t have to cut them.
The Branston Pickle in these pies adds a lovely taste and texture, reminiscent of a Ploughman’s Lunch, and the spring onion adds an onion freshness.
Make these pies now for your street parties, or summer picnics, and freeze them unbaked for baking on the day. Defrost them overnight in the fridge or bake them from fozen adding on an extra 5 to 8 minutes.
I hope you enhoy these little pies if you make them – we’ve enjoyed them on several occasions now, including for our weekly Sunday Tea Tray Supper.
PLEASE keep popping back to see my next Coronation inspired recipes, as well as all of my latest news. Have a wonderful weekend, Karen
More Coronation Inspired Recipes
- Little Coronation Chicken Pies
- Royal Elderflower & Lemon Curd Butterfly Cakes
- Cheesy Ploughman’s Sausage Rolls
- The Queen’s Royal Jam Pennies (Jam Sandwiches)
- Eton Mess with Strawberries and Elderflower Cream
- 21st Century Coronation Chicken
BIG Cakes for the Coronation!
- Lemon & Elderflower Cake with Raspberries
- The Queen’s Chocolate Biscuit Cake
- Old-Fashioned Milk Chocolate Cake
Little Party Cakes!
Pin me for Later
Step by Step Photos of Coronation Pork & Pickle Picnic Pies
Recipe for Coronation Pork & Pickle Picnic Pies
Coronation Pork & Pickle Picnic Pies
My latest recipe for Coronation Pork & Pickle Picnic Pies was created with the King's upcoming Coronation in mind.
Our village is holding a Coronation Day Street Party, outside hopefully, or in our Village Hall if the weather is unkind.
We also held one for the late Queen's Platinum Jubilee too, and it was huge fun as well as being filled with laughter and friendship.
I am currently in the process of creating a special Coronation Menu for me, my family and all my readers.
I have done the same over the last few years for HM Queen Elizabeth II. I love the process of creating menus and recipes, and I can't wait to share them with you.
These little pies are filled with high quality pork sausagemeat, with smoked bacon lardons, Branston pickle and spring onions.
I created a similar recipe using chicken for the Queen's Jubilee, Little Coronation Chicken Pies, which proved hugely popular.
I find little hand pies, (individual pies) are always more convenient when picnicking or eating al-fresco, as they are easier to transport and you don't have to cut them.
The Branston Pickle in these pies adds a lovely taste and texture, reminiscent of a Ploughman's Lunch, and the spring onion adds an onion freshness.
Make these pies now for your street parties, or summer picnics, and freeze them unbaked for baking on the day. Defrost them overnight in the fridge or bake them from fozen adding on an extra 5 to 8 minutes.
Ingredients
- Pie Filling:
- 450g high quality sausagemeat (minimum 75% meat)
- 125g smoked lardons, or finely diced smoked streaky bacon
- 4 tablespoons Branston Pickle
- 1 x bunch spring onions, trimmed and finely diced
- Ground black pepper, to taste
- Pastry and Glaze:
- 320g ready-made shortcrust pastry, or homemade shortcrust pastry
- 1 egg, beaten with a teaspoon of water
Instructions
- Preheat the oven to 200C/180C Fan/400F/Gas Mark 6. Grease a 12 x hole bun/muffin pan.
- Mix all of the pie filling ingredients together, using wet hands. Season to taste with pepper. (add a little salt if you wish, but the bacon is usually salty enough)
- Using a small saucer or a large scone cutter, roll out your pastry and cut out your pie bases to fit your size tins. Spoon the filling into the pastry cases, not too much or the filling will overflow. Roll out the remaining pastry and cut out lids for the pies. Moisten the edges and seal with your fingers or a fork.
- Make steam holes or cuts in the top of the pies. Brush the beaten egg over to top of the pies.
- Bake in the pre-heated oven for between 30 and 35 minutes, until the pies are golden brown.
- Remove from oven. Allow to cool in the tins, before gently removing them to a cooling rack. Alternatively, leave them in the tins for easy transportation to the picnic.
- Eat the pies warm or at room temperature with salad and pickles.
Notes
These pies can be frozen once cooked, defrost overnight in the fridge and reheat on a low oven for about 5 minutes.
You can also use puff pastry for these pies too, ready rolled is an easy option.
Add chutney in place of Branston pickle if you wish.
For homemade shortcrust pastry follow this recipe:
340g SR flour (12 ozs)
160g butter (6 ozs)
cold water (to mix, about 30ml)
pinch of salt
Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.
Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best.
Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 243Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 49mgSodium 385mgCarbohydrates 22gFiber 1gSugar 8gProtein 7g
Black and White Images:
- 1st: Getty Images: Coronation street party ideas: Permission, food, music and decorations
- 2nd: A street in Blackfriars, London, decorated for King George VI’s coronation in 1937 – Print Collector//Getty Images
Chris Bregazzi says
These look delicious! Will be making my own shortcrust pastry – but was just interested that you used SR in your pastry. Do you find SR gives a better result? Looking forward to trying them. Thanks
Karen Burns-Booth says
My mum always used SR in pastry and it makes for a tender crumb and it is lighter than plain too!
Chris Bregazzi says
That’s great, thank you. Will try it!
sherry says
these little pies look so gorgeous. and what a fab idea to have a street party. i still can’t get used to charles being King charles iii!
Karen Burns-Booth says
Thank you Sherry – I know – I can’t get used to it too!
Dave Milnes says
Hi Karen – I was thinking of using your filling recipe but with a hot water crust pastry, any thoughts?
Karen Burns-Booth says
Hi Dave
That would work beautifully and it’s something I’ve considered doing myself too.
Do let me know how they turn out if to make them this way.
Karen
Dave Milnes says
They came out wonderfully – I sub butter for lard these days in hot water crust (just use 20% more by weight) – and the filling is absolutely delicious! This is going to be among my go-to pork pie recipes!
Wendy Partridge says
We have really enjoyed these little pies and I will definitely be making them again. I had never thought of using any pastry other than hot water pastry for pork pies, but I feel on happier ground with shortcrust.