• Mini Pork Pies

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    Prep time:
    Cook time:
    Servings: 10
    by David St. John
    181 recipes


    • 1 TBSP cornstarch
    • 1-1/4 cups chicken broth
    • 2 lbs. ground pork
    • 3 garlic cloves, minced
    • 1-1/2 tsps 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
    • 2 pkg (14.1 ounces each) refrigerated pie pastry
    • 1 large egg
    • 2 tsp milk


    1. Preheat oven to 425°.
    2. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly.
    3. Cook and stir 1-2 minutes or until thickened. 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.
    7. On a work surface, roll each into a 12-in. circle.
    8. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed.
    9. Place large circles in ungreased muffin cups, pressing pastry onto bottoms and up sides.
    10. Fill each with 3 tablespoons pork mixture.
    11. Place small circles over filling; press edges with a fork to seal.
    12. In a small bowl, whisk egg and milk; brush over tops.
    13. Cuts slits in pastry.
    14. Bake 15-20 minutes or until golden brown.
    15. Carefully remove pies to wire racks. Serve warm.
    16. 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.

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