How do you stop pork pies from sticking in the tins?

Preparation is Key

* Grease and Flour: Liberally grease your pie tins with butter or shortening, then dust them thoroughly with flour. This creates a barrier between the pastry and the tin.

* Chill the Dough: Chilling the pastry dough for at least 30 minutes before using makes it firmer and less likely to stick.

* Line the Tins: Cut a piece of parchment paper to fit the base of the tin and place it in before adding the pastry.

Baking Tips

* Don't Overfill: Leave some space between the pastry and the filling to allow for expansion during baking.

* Use a Baking Sheet: Place the pie tins on a baking sheet to catch any spills or drips.

* Lower Oven Temperature: Baking at a slightly lower temperature (e.g., 350°F instead of 375°F) can help prevent the pastry from browning too quickly and sticking.

* Check for Doneness: If the pastry starts to brown too quickly, cover the pies loosely with foil to prevent over-browning.

Removing the Pie:

* Let Cool: Allow the pies to cool completely in the tins before attempting to remove them. This will help the pastry set and prevent sticking.

* Run a Knife Around the Edge: Gently run a thin, sharp knife around the edges of the pie to help loosen it from the tin.

* Invert the Tin: Place a plate over the top of the tin and carefully invert it. The pie should release easily.

Additional Tips:

* Use a Non-Stick Tin: If possible, use a non-stick pie tin.

* Spray with Baking Spray: Consider using a non-stick baking spray like Pam for added insurance against sticking.

With these tips, your pork pies should bake beautifully and release from the tins with ease.