When you’re perfecting your pastry skills, Le Creuset’s Stoneware Petite Casserole makes it personal. This British classic isn’t just for summer picnics. Bake individual servings for a beautifully-presented pie. Perfect for making ahead and enjoying throughout the week.
Main INGREDIENTS
- Meat
- Eggs
Ingredients
Method
Ingredients
- 500g ready-made shortcrust or puff pastry
- 1 egg to glaze
- Flour for dusting
Filling:
- 500g pork sausage meat
- 1 teaspoon dried sage leaves
- 4 teaspoons caramelised onion chutney
- 100g soft dried apricots
- Butter to grease the dishes
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Method
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1Preheat the oven at 210°C / 180°C fan / Gas Mark 6
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2Grease the Petite Casseroles with butter. Roll out the pastry into a 40cm x 40cm square. Cut out 4 discs that are 16cm in diameter (use the lid of a saucepan or plate to cut around). Then cut out 4 pastry lids using the lid of the Petite Casserole as a guide.
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3Line each casserole with the larger pieces of pastry, pressing carefully into the base and side. Work the pastry up the sides so there is a slight overhang around the edge of the Petite Casserole. Mix the pork, sage and chutney, and season with pepper.
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4Take half of the pork mixture and divide it between the 4 Petite Casseroles, pressing down into the pastry case. Place a layer of apricots on top of the pork mixture inside the pastry. Divide the remaining pork mixture between the casseroles and brush the edges of the pastry with egg glaze.
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5Place a pastry lid on top of each pie before sealing and crimping the edges. Brush with egg glaze. Lightly cut a criss-cross pattern on the top.
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6Place the pies in the oven and bake until the pastry is a deep golden brown and crisp - about 40–45 minutes. Serve warm in the Petite Casserole or leave until nearly cold and remove.
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