Pocket watch pies

Name: Pocket watch pies
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12
Ingredients: plain flour, to dust; 325g pack shortcrust pastry - we used Dorset pastry; 200 g (7oz) pork sausages (about 3); 1 tbsp. red onion marmalade; 1 tbsp. fresh thyme leaves; 1 large egg yolk

These canapés are an ode to the White Rabbit’s pocket watch, with their clock-face lids and filling packed with thyme!

By The GH Kitchen TeamPublished: 07 May 2015

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Food, Finger food, Plate, Dish, Cuisine, Tableware, Recipe, Ingredient, Dishware, Breakfast,

Preparation Notes: 40min, plus cooling and chilling

Cooking Notes: about 30min

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Yields:

Prep Time:

40 mins

Cook Time:

30 mins

Total Time:

1 hr 10 mins

Ingredients

plain flour, to dust
325g pack shortcrust pastry - we used Dorset pastry
200 g (7oz) pork sausages (about 3)
1 Tbsp. red onion marmalade
1 Tbsp. fresh thyme leaves
1 large egg yolk

Directions

1. Step 1
  On a lightly floured surface, roll pastry out to about 2mm (1/12in) thick. Stamp out 12 circles using a 9cm (3½in) round cutter and use to gently line a 12-hole mini muffin tin. Use a little ball of pastry to help press lining into the corners. Use a 6.5cm (2½in) round pastry cutter to stamp out 12 lids, re-rolling pastry trimmings as necessary. Put these on to a baking sheet and chill with the lined mini muffin tin for 20min. Cut clock hands for the top of each pie: you’ll need 12 strips of pastry about 2cm (¾in) long and 12 shorter strips about 1cm (½in) long. Chill.
2. Step 2
  Preheat oven to 180°C (160°C fan) mark 4. Slip the sausages from their skins into a medium mixing bowl. Stir in red onion marmalade and thyme. Mix well.
3. Step 3
  Remove tin from fridge and spoon 1tbsp sausage mixture into each pastry case. Brush pie rims with water, then top with chilled pie lids, pressing gently around the edge to seal. Mark around the edges with a fork. Brush tops of the pies with beaten egg yolk. Top each pie with a long and a short pastry strip to make a clock face, then pierce the centres with a skewer to allow steam to escape. Brush again with egg yolk and chill for 15min.
4. Step 4
  Bake for 25–30min until golden. Leave to cool for 10min before removing from the tin. Eat warm, or allow to cool completely.
  
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GH Tip

Store cold pies covered in the fridge for up to 3 days. Remove from the fridge 30min before serving. To enjoy hot, reheat on a baking sheet in an oven, preheated to 170°C (150°C fan) mark 3, for 30min.

Per Serving:

Calories: 177
Fibre: 1 g
Total carbs: 13 g
Sugars: 2 g
Total fat: 12 g
Saturated fat: 5 g
Protein: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time