Preparing Mini Pies

Here’s a detailed plan for preparing 24 mini pies—12 steak & Cornish IPA pies and 12 chicken & beechwood smoked bacon pies—complete with equipment, preparation, cooking, and nutritional information. I’ve structured it for clarity and efficiency in a commercial or home setting.

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Equipment Needed

• Oven (large enough for 2 trays simultaneously, 180–200°C / 350–400°F)

• 2–3 baking trays

• 24 mini pie tins or muffin tins

• Rolling pin

• Mixing bowls (2–3 medium and 1 large)

• Wooden spoon / silicone spatula

• Saucepan for filling

• Knife and chopping board

• Whisk

• Pastry brush

• Measuring cups and spoons

• Digital scale

• Aluminum foil (optional, for shielding pastry during baking)

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Ingredients

For the Pastry (applies to both pies) – Makes 24 mini pies

• 500 g plain flour

• 250 g cold unsalted butter, cubed

• 1 tsp salt

• 1 tsp sugar (optional, helps browning)

• 150 ml cold water

• 1 egg (for egg wash)

Steak & Cornish IPA Pie Filling (12 pies)

• 500 g stewing beef, cubed

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 200 g mushrooms, chopped

• 150 ml Cornish IPA

• 200 ml beef stock

• 2 tsp Worcestershire sauce

• 2 tsp plain flour (for thickening)

• Salt and black pepper to taste

• 1 tbsp olive oil

Chicken & Beechwood Smoked Bacon Pie Filling (12 pies)

• 500 g chicken breast or thigh, diced

• 150 g smoked bacon, diced

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 200 ml chicken stock

• 100 ml double cream

• 1 tsp dried thyme

• 1 tbsp plain flour

• Salt and black pepper to taste

• 1 tbsp butter or olive oil

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Preparation and Cooking Steps

1. Prepare the Pastry

1. Place flour and salt in a large bowl. Rub in butter until mixture resembles breadcrumbs.

2. Add cold water gradually until a dough forms. Wrap in cling film and chill for 30 minutes.

2. Prepare Fillings

Steak & Cornish IPA:

1. Heat olive oil in a pan, sear beef until browned. Remove and set aside.

2. Sauté onions, garlic, mushrooms until soft.

3. Sprinkle flour, stir for 1–2 minutes.

4. Add Cornish IPA, reduce slightly, then add beef stock and Worcestershire sauce.

5. Return beef to pan, simmer on low for 30–40 minutes until sauce thickens and beef is tender. Season to taste. Cool before filling pies.

Chicken & Smoked Bacon:

1. Heat butter or olive oil, cook bacon until slightly crisp. Add chicken, brown lightly.

2. Add onions and garlic, cook until soft.

3. Sprinkle flour, stir, then add chicken stock and cream.

4. Add thyme, simmer 15–20 minutes until thickened and chicken is cooked. Cool before use.

3. Assemble Pies

1. Preheat oven to 200°C / 400°F (fan 180°C).

2. Roll out pastry and cut 24 bases to fit mini tins. Press pastry into tins.

3. Spoon filling into each tin.

4. Roll out remaining pastry, cut lids (or decorative shapes), place on top. Press edges to seal.

5. Brush tops with beaten egg.

4. Bake

• Bake 20–25 minutes until golden brown.

• If edges brown too quickly, cover with foil after 15 minutes.

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Preparation and Cooking Times

• Pastry prep: 15 min

• Pastry chilling: 30 min

• Filling prep and cooking: 50 min (steak) / 30 min (chicken)

• Assembly: 25 min

• Baking: 20–25 min
  Total Time: ~2 hours 10 minutes

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Nutritional Information (Per Mini Pie, Approximate)

Values are estimates based on standard ingredients and may vary with specific brands or portion sizes.