Snack Platter Catering – Part 19 – Mini 5 Spice Pork Pies. Delicious Cocktail Pork Pie Finger Food!!!

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Snack Platter Catering - Part 19 - Mini 5 Spice Pork Pies. Delicious Cocktail Pork Pie Finger Food!!!
Recipe type: Finger Foods / Cocktail Snacks / Pork Pies
These miniature 5 spice pork pies are a perfect compliment to any cocktail party.
  • 2 x Pork knuckles, smoked or plain
  • 2 Whole star anise
  • 2 Tsp Whole Szechuan pepper corns
  • 2 Tsp Ground cinnamon
  • 2 Tsp Ground ginger
  • 2 Tsp Fennel seeds
  • 1 Tsp Whole cloves
  • 1 Liter chicken stock
  • 150ml Light soy sauce
  • Water to cover
For the Sauce / Gravy
  • 200ml of the cooking liquid, strained
  • 50ml Hoisin sauce
  • 15ml Tapioca flour dissolved in a little water
  1. Slice through the skin and flesh along both thin edges of the pork knuckles. I am using smoked knuckles, but you can use plain as well if you prefer.
  2. Place the knuckles in a large pot and add the start anise, Szechuan pepper, cinnamon, ground ginger, fennel seeds and whole cloves.
  3. Pour in the stock and the light soy sauce, then top up the pot with water until pork is just covered.
  4. Bring the pot to a boil, reduce the heat and allow this to simmer for 3 and a half hours.
  5. Once the time is up, remove the knuckles from the pot. You will notice that the meat is literally falling from the bone.
  6. Peel away the skin and pull all of the flesh from the bone. Using 2 forks, shred the pork finely.
  7. To make the sauce or gravy, strain off 200ml of the liquid from the pot into a small saucepan. Add the hoisin sauce and the dissolved tapioca flour.
  8. Heat the saucepan over medium heat until it boils. Lower the heat and simmer for another minute or 2 until it has thickened to the consistency of a gravy.
  9. Transfer the shredded pork to a mixing bowl and pour in the sauce. Mix this in thoroughly, then let it cool completely.
  10. To make up the pies, roll the pastry out to a thickness of 3 mm or 1 eight of an inch.
  11. Cut circles of 10cm or 4 inches in diameter from the pastry.
  12. Dip your finger in a bowl of water and wet the edge of one of the circles. Place a heaped fork of the pork in the center of the pastry.
  13. Use the fork to lift one edge of the pastry and fold this over the filling. Use your fingers to lightly seal the edge of the pie.
  14. Repeat this until all of the pies are formed.
  15. At this stage, you can freeze the pies in an airtight container separated by sheets of baking paper.
  16. To bake the pies from fresh or frozen, preheat your oven to 200c or 400f.
  17. Transfer the pies to a lightly greased baking sheet and brush them with the egg wash.
  18. Bake the pies for 20 minutes until golden.
  19. Remove the pies from the oven, transfer them to platters and serve immediately.


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