Mini Pork Pies

Mini Pork Pies
Adapted from tasteofhome.com
Mini Pork Pies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1 1

    1 tablespoon cornstarch

  • 1-1/4 1-1/4

    1-1/4 cups reduced-sodium chicken broth

  • 2 2

    2 pounds ground pork

  • 3 3

    3 garlic cloves, minced

  • 1-1/2 1-1/2

    1-1/2 teaspoons salt

  • 1/2 1/2

    1/2 teaspoon pepper

  • 1/8 to 1/4 1/8 to 1/4

    1/4 teaspoon ground cloves

  • 1/8 to 1/4 1/8 to 1/4

    1/4 teaspoon ground nutmeg

  • 1/8 1/8

    1/8 teaspoon cayenne pepper

  • 2 2

    2 packages (14.1 ounces each) refrigerated pie pastry

  • 1 1

    1 large egg

  • 2 2 2%

    teaspoons 2% milk

Directions

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. Cuts slits in pastry. 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. Yield: 10 servings.

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