Mini Pork Pies
“As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch.” —Renee Murby, Johnston, Rhode Island
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 1 tbsp cornstarch
- 1-1/4 cups reduced-sodium chicken broth
- 2 lb ground pork
- 3 garlic cloves minced
- 1-1/2 tsp salt
- 1/2 tsp pepper
- 1/8 to 1/4 tsp ground cloves
- 1/8 to 1/4 tsp ground nutmeg
- 1/8 tsp cayenne pepper
- 4 sheets refrigerated pie crust
- 1 large egg
- 2 tsp 2% milk
- Preheat oven to 425°. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat.
- In a large skillet, cook pork, garlic and seasonings over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly.
- Unroll each pie crust. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing crust on bottoms and up sides.
- Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in crust.
- Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm.
- Freeze option: Freeze cooled pies in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on ungreased baking sheets in a preheated 350° oven 14-17 minutes or until heated through.
2 pies: 561 calories, 35g fat (14g saturated fat), 94mg cholesterol, 776mg sodium, 40g carbohydrate (3g sugars, 0 fibre), 21g protein.