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Food and Recipe Mini Pork Pies Recipe

Discussion in 'Lifestyle & Healthy Living' started by Yours, Jun 4, 2016.

  1. [​IMG]

    TOTAL TIME: Prep: 1 hour Bake: 15 min.
    MAKES: 10 servings
    • 1 tablespoon cornstarch
    • 1-1/4 cups reduced-sodium chicken broth
    • 2 pounds ground pork
    • 3 garlic cloves, minced
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper
    • 1/8 to 1/4 teaspoon ground cloves
    • 1/8 to 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon cayenne pepper
    • 2 packages (14.1 ounces each) refrigerated pie pastry
    • 1 large egg
    • 2 teaspoons 2% milk

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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 Bookazine 2013, p83
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