Mini Pork Pies
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. Nutrition Facts (2 pies): 561 calories, 35g fat (14g saturated fat), 94mg cholesterol, 776mg sodium, 40g carbohydrate (3g sugars, 0 fiber), 21g protein.
Nutrition
561
Calories
21g
Protein
40g
Carbs
35g
Fat
Ingredients
| 1 tablespoon | 15 ml | cornstarch |
| 1-1/4 cups | 240–60 ml | reduced-sodium chicken broth |
| 2 pounds | 905 g | ground pork |
| 3 | garlic cloves, minced | |
| 1-1/2 teaspoons | 5–2.5 ml | salt |
| 1/2 teaspoon | 2.5 ml | pepper |
| 1/8 to 1/4 teaspoon | 0.6–1.3 ml | ground cloves |
| 1/8 to 1/4 teaspoon | 0.6–1.3 ml | ground nutmeg |
| 1/8 teaspoon | 0.6 ml | cayenne pepper |
| 2 packages | refrigerated pie pastry (14.1 ounces each) | |
| 1 | large egg | |
| 2 teaspoons | 10 ml | 2% milk |
Instructions
- 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 pastry sheet. 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 pastry onto 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. Cut slits in pastry.
- Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm.