Name: Mini Pork Pies
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 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 -; 4 sheets refrigerated pie crust -; 1 large egg -; 2 teaspoons 2% milk -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Mini Pork Pies

1. 1 tablespoon cornstarch -

2. 1-1/4 cups reduced-sodium chicken broth -

3. 2 pounds ground pork -

4. 3 garlic cloves, minced -

5. 1-1/2 teaspoons salt -

6. 1/2 teaspoon pepper -

7. 1/8 to 1/4 teaspoon ground cloves -

8. 1/8 to 1/4 teaspoon ground nutmeg -

9. 1/8 teaspoon cayenne pepper -

10. 4 sheets refrigerated pie crust -

11. 1 large egg -

12. 2 teaspoons 2% milk -

How to cook deliciously - Mini Pork Pies

1. Stage

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. Stage

In a large skillet, cook pork, garlic and seasonings over medium heat until pork is no longer pink, 6-8 minutes, breaking the pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly.

3. Stage

Unroll each pie crust. 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 crust on bottoms and up sides.

4. Stage

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 crust.

5. Stage

Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm.