Pork cheek pies

Whether you're looking for tiny party bites or a comforting snack, try your hand at Chris Diacono's pork cheek pies. 

Serves 8 – 10 


  • 1 red onion
  • 1 tbsp olive oil 
  • 3 cloves garlic
  • 300g pumpkin
  • 300g pork cheeks
  • 2 tbsp rosemary, chopped 
  • 1 tsp pepper
  • 1½ salt
  • 2 sheets puff pastry 
  • 1 egg yolk


  1. Fry the onion and garlic in olive oil.
  2. Add the cubed pumpkin. 
  3. Add a bit more olive oil, cover and allow to cook on medium heat for approx 10 mins. 
  4. Trim the gristle off the pork cheeks and cube.
  5. Add the rosemary and season.
  6. Add to the pumpkin mixture and allow to cook for 20 mins.
  7. Cut the puff pastry into large squares (each sheet should make 4 pies with some to spare) and add a spoonful of mixture on one side of the pastry. 
  8. Wet the edges and fold over to seal. 
  9. Brush with egg wash and bake in the oven at 180°C for 15 mins until golden.