The Great Australian Bake Off

This beautiful pork pie is made with rosemary, nutmeg and quail eggs. 


  • Filling

  • 750g minced pork shoulder

  • 400g minced pork back fat

  • 40g table salt

  • 5g fennel seeds

  • Pinch pepper

  • Pinch nutmeg

  • Flat leaf parsley

  • Fresh rosemary

  • 1 tbsp dried sage

  • 1 tsp dried mixed dried herbs

  • 300g sliced white bread (stale)

  • 8 quail’s eggs

  • Puff Pastry

  • 250g plain flour

  • 250g cold unsalted butter

  • 3-6 tbsp cold water

  • Shortcrust Pastry

  • 740g plain flour

  • 290g cold unsalted butter

  • 5-6 tbsp cold water

  • 2 tbsp sesame seeds

  • Bunch of fresh parsley for decoration

  • Equipment

  • 6 x 10cm 10cm base diameter, 10cm top diameter, 6cm deep tins


  • 1.

    To make the puff pastry, place 50g of the butter in the freezer. Put the remaining butter and flour into the food processor and pulse slightly to break up the butter. Pour out onto the bench and make a well in the centre to add the water, gently bring the mixture together whilst trying to keep pieces of butter whole. Once a dough forms, flatten slightly, wrap in cling film and place in the freezer.

  • 2.

    For the short crust pastry put the flour and butter in the food processor and pulse until it resembles bread crumbs, then add the cold water until it becomes a dough. Refrigerate.

  • 3.

    Take the puff pastry out of the freezer and roll out into a long rectangle, grate the frozen butter over it and then fold the top down half way covering the butter, and then the bottom half up and over the first fold. Then turn it 90 degrees and repeat. Place it back into the freezer.

  • 4.

    Put quails eggs in a saucepan of boiling water and boil for 2 minutes and 20 seconds, and then remove from the heat, place the eggs into a bowl of cold water. Take out the shortcrust pastry and roll out some large enough to fit 1 10cm tin. Place a criss-cross of baking paper in the tins for easy removal later. Line all the tins with short crust pastry leaving an overhang of about 2cm.

  • 5.

    Put all of the sausage meat into a large bowl and add the spices, salt and pepper. Process the bread until crumbed and sprinkle some into each pastry filled tin, pour the reaming bread crumbs into the bowl with the sausage meat and mix thoroughly. Take the puff pastry out of the freezer and repeat 2 more folds and turns and then return to the freezer.

  • 6.

    Turn the oven to 190C. Peel the shells of the eggs, place some sausage meat mixture into each of the pastry filled tins, then put a boiled egg into the centre and completely cover around it with the sausage meat. Brush the lip of pasty with an egg wash. Take the puff pastry out of the freezer and repeat 2 more folds and turns. Then roll out large enough to cut 6 round lids out of it just larger than the tins. Place lids on the pies and crimp the pastry together. Gently score the tops with the back of a knife making sure you don’t cut too deep. Brush all of the pies with the egg wash and sprinkle with the sesame seeds.

  • 7.

    Bake for 30-40 minutes or until the tops are lightly browned.


This recipe has not been edited or tested by the Bake Off Food Department

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