Brats 'n Cheddar pies

    1 hour 20 min

    I haven’t seen a single recipe like it out there for this kind of savoury pies so, please give it a whirl! Lovers of Bavarian cuisine, or lovers of just a good ol’ pie, here are brats n Cheddar mini pies.

    TheBattlingBaker

    Gloucestershire, England, UK
    1 person made this

    Ingredients
    Makes: 12 mini pies

    • For the filling
    • 4 bratwurst sausages
    • 2 red peppers, finely chopped
    • 1 white onion, finely chopped
    • 1/2 (400g) can chopped plum tomatoes
    • 150g mature Cheddar cheese, grated
    • 1 teaspoon garlic granules
    • 1 to 2 tablespoons English mustard powder
    • salt and pepper to taste
    • For the hot crust pastry
    • 400g plain flour
    • 80g strong white plain flour
    • 80g unsalted butter
    • 1 ½ teaspoons salt
    • 200ml boiling water
    • 100g lard, melted
    • 1 beaten egg for glazing

    Method
    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Pre-heat your oven to 220 C / Gas 7. Have a 12 hole muffin or 8 pork pie tins ready (no need to grease it).
    2. Cook your bratwursts. I grill mine but you can do them in the frying pan. Remove from the pan. Gently fry off the peppers and onions in a pan just to soften them and add the tomatoes. Put them into a large bowl and put to one side. Finely chop up the bratwurst and add them to the peppers, onions and tomatoes. Add the cheese into this mixture, stir in the garlic granules, mustard powder and season with salt and pepper. Put all this to one side until you are ready to fill your pies.
    3. To make the pastry, add both flours to a large bowl and rub in the butter. Add the salt to the boiling water so that it dissolves. Add the melted lard into the boiling water/salt and then pour this into the flour mixture. Initially, because it will be hot, mix this with a spoon so that the pastry starts to form. Once cool enough take the dough out of the bowl and transfer to a lightly floured surface. Work the dough into a ball. Roll it out to a thickness of around 1cm and then cut into circles of around 10cm, enough to fit each “well” of the muffin tin. Press these into the muffin tins and then cut out another 12 circles of around 8cm for the lids of the pies.
    4. Fill each pie case with around 2 to 3 tablespoons of the filling but be careful not to overfill, you don’t want it to burst through the lid during baking. Add your lids and crimp the edges to the body of the pies. Make a hole in the top of each pie to let steam escape during baking. Finally brush some of the beaten egg over the top of each pie so that you get that lovely golden finish when they are cooked.
    5. Pop them in the oven and bake for 50 minutes.
    6. Remove each pie from the muffin tin asap and transfer to wire tray for cooling.

    See it on my blog

    The Battling Baker

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