Spiced Pork and Onion Pies

Eskort Spiced Pork and Onion Pies

Prep Time


Cook Time


Total Time





  • 1 pack Eskort Prego Steaks
  • 1 red onion, sliced
  • 60ml (¼ cup) leeks, chopped
  • 30ml (2 tbsp) sage, chopped
  • 250ml (1 cup) dried figs
  • 1 green chilli, chopped
  • 5ml (1 tsp) ground cloves
  • 5ml (1 tsp) ground ginger
  • 15ml (1 tbsp) ground cumin
  • 1 egg
  • 15ml (1 tbsp) flour
  • 2 rolls shortcrust pastry
  • 1 egg, beaten
  • Allergens:
  • This recipe contains wheat (gluten).
  • Substitutions:
  • Shortcrust Pastry (gluten): Use gluten-free shortcrust pastry.


  • Preheat the oven to 200°C.
  • Place all the ingredients, except the pastry and beaten egg, into a food processor and blend until smooth.
  • If you don’t have a food processor, mince the ingredients (including the prego steaks) with a sharp knife, add to a mixing bowl and combine thoroughly.
  • Grease your muffin pans with non-stick spray or butter.
  • Roll the pastry out on a flour-dusted surface and cut into circles.
  • Line the greased pans with the pastry circles and fill with the pie meat.
  • Close with another circle to form a lid and pinch the edges together to close the pie.
  • Cut a small hole in the middle and brush with the egg.
  • Bake for 15-20 minutes until golden brown.


Serve garnished with micro herbs.


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