For the perfect lunch.


  • 1 pack of puff pastry (2 sheets x 320g)

For the Filling:

  • 300g pork loin, minced
  • 200g streaky bacon, diced
  • 100g dried apricots, diced
  • 2 shallots finely, diced
  • A tablespoon of finely chopped parsley 
  • A tablespoon of toasted pine nuts
  • Salt and pepper to season
  • A little olive oil, for frying


  1. Grease a 12-hole bun tray - I usually pop into the fridge while the pastry is resting.
  2. Pre-heat the oven to 190°C.
  3. Start off by sweating the shallots in a frying pan over a medium heat until golden.
  4. Put all the ingredients into a bowl, along with the shallots. Mix and season well.
  5. Using a large round cutter, cut 12 large circles about 9cm and 12 smaller circles about 7cm.
  6. Line each of the bun holes with the large pastry circles and divide the mixture between them. 
  7. Brush the edges for each pie with a little-beaten egg, and then place the lids on top, pressing the edges together.
  8. Brush the tops with egg to glaze and then pop in the fridge for ½ hour to rest. 
  9. When you take them out of the fridge brush them again with egg and bake in a pre-heated oven for 15 minutes. 
  10. Reduce the heat to 160°Cand continue baking for a further 25 minutes. Allow to cool in the tin for 10 minutes or so and transfer to a wire rack.