This delicious Jamie Oliver Piccalilli, Pork & Apple Pie recipe is a quick and easy savory treat, perfect for any occasion. The crispy pastry encases a flavorful pork and apple filling, complemented by tangy piccalilli. I made these for a weekend lunch and they were a hit—savory, slightly sweet, and perfectly flaky. (inspired by Jamie Oliver)

Ingredients Needed

250g (2 cups) strong flour, plus extra for dusting
125g (1/2 cup + 2 tbsp) cold unsalted butter
1 onion
2 small eating apples
1 jar of piccalilli
250g (9 oz) pork mince
1 egg
4 tsp sesame seeds
20g (3/4 oz) Cheddar or Red Leicester cheese

How To Make Jamie Oliver Piccalilli, Pork & Apple Pies

Prepare the Dough: In a bowl, mix flour and salt. Add chopped cold butter and rub in until it resembles breadcrumbs. Add 75ml cold water gradually, mixing to a tacky dough. Wrap in clingfilm and chill for 1 hour.
Prep the Filling: Peel the onion, quarter the apples and remove cores. Thinly slice both. Dehydrate in an air fryer at 200°C for 10 mins. Let cool.
Blend the Piccalilli: Blitz the piccalilli until smooth. Mix 2 tbsp of it with pork mince and seasoning. Save some for serving; refrigerate the rest.
Mix the Filling: Finely chop cooled onion and apple. Mix with pork mince mixture. Form into 4 equal rounds.
Roll Out Pastry: Divide dough into 4. Roll each between greaseproof sheets to 15cm wide, just under 0.5cm thick. Place filling in the center, fold and crimp around, leaving some filling exposed.
Bake the Pies: Beat egg, brush pastry. Sprinkle with sesame seeds, grate cheese over filling. Cook in air fryer at 200°C for 15 minutes until golden and cooked through.
Serve: Plate with reserved blitzed piccalilli and a fresh carrot, apple, and walnut salad.

Why I Love This Recipe

These pies are the perfect balance of flaky, savory, and tangy. The piccalilli adds a punchy contrast to the rich pork and sweet apple, and the pastry is beautifully golden from the air fryer. Great hot or cold!

Recipe Tips

Use cold butter for the flakiest pastry.
Don’t overwork the dough — it should stay light.
Chill dough well before rolling to make it easier to handle.
Preheat your air fryer so the pastry puffs up properly.
Grate cheese finely to melt evenly.

How To Store This Jamie Oliver Piccalilli, Pork & Apple Pies

At Room Temperature: Let cool and store for up to 2 hours.
In the Fridge: Store in a sealed container for up to 3 days.
In the Freezer: Wrap individually and freeze for up to 3 months. Thaw overnight before reheating.
Reheating: Bake at 180°C for 10-15 minutes until crisp and hot through.

FREQUENTLY ASKED QUESTIONS

Can I use ready-made pastry? Yes, just roll it out and go for it!
What if I don’t have an air fryer? Bake in a preheated oven at 200°C for 20-25 mins.
Can I make them vegetarian? Sure—swap pork for mushrooms or lentils.
What can I use instead of piccalilli? Try mustard pickle or a tangy chutney.

Nutrition Facts

Serving Size: 1 pie (1/4 of the recipe)

Calories: 633
Total Fat: 35.3g
Saturated Fat: 19.6g
Total Carbohydrate: 58.9g
Dietary Fiber: 3.3g
Sugars: 9.6g
Protein: 23.7g

Try More Jamie Oliver Recipes:

Jamie Oliver Piccalilli, Pork & Apple Pies

Course: Air Fryer Recipes, Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

633

kcal

Golden pastry filled with savory pork, sweet apple, and zesty piccalilli—these mini pies are crisp, flavorful, and perfect for a quick snack, lunchbox treat, or party bite.

Ingredients

Flour, butter, water for pastry
Onion, apples, piccalilli
Pork mince, egg, sesame seeds
Cheese

Directions

Make and chill pastry.
Dehydrate onion and apple.
Blend piccalilli and mix filling.
Roll pastry and assemble pies.
Egg wash, sprinkle cheese and seeds.
Air-fry or bake until golden.
Serve with salad and extra piccalilli.