Mini Pork Pies
Mini Pork Pies takes roughly 1 hour and 15 minutes from beginning to end. This recipe serves 10 and costs $1.59 per serving. One serving contains 620 calories, 21g of protein, and 41g of fat. 2936 people were glad they tried this recipe. Head to the store and pick up cayenne pepper, low sodium chicken broth, salt, and a few other things to make it today. It is brought to you by Taste of Home. With a spoonacular score of 69%, this dish is good. If you like this recipe, take a look at these similar recipes: Mini pork pies, Mini pork pies with piccalilli, and Pie Pops, Lollipop Pies, Mini Pies on a Stick.
Servings: 10
Preparation duration: 60 minutes
Cooking duration: 15 minutes
Ingredients:
1/8 teaspoon cayenne pepper
1 tablespoon cornstarch
1 large egg
3 garlic cloves, minced
1/8 to 1/4 teaspoon ground cloves
1/8 to 1/4 teaspoon ground nutmeg
2 pounds ground pork
1-1/4 cups reduced-sodium chicken broth
2 teaspoons 2% milk
1/2 teaspoon pepper
2 packages (14.1 ounces each) refrigerated pie pastry
1-1/2 teaspoons salt
Equipment:
oven
sauce pan
frying pan
cookie cutter
muffin liners
whisk
bowl
baking sheet
Cooking instruction summary:
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. Originally published as Mini Pork Pies in Freezer Meals Bookazine2013, p83 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails', target_type: 'mix' });
Step by step:
1. Preheat oven to 42
2. 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.
3. Remove from heat.
4. 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.
5. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly.
6. 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.
7. Place large circles in ungreased muffin cups, pressing pastry onto bottoms and up sides.
8. Fill each with 3 tablespoons pork mixture.
9. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops.
10. Cuts slits in pastry.
11. Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks.
12. 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.
Nutrition Information:
covered percent of daily need
