Cupcake-Tin Pork Pies
Delicious miniature pork pies made in a muffin tin, featuring seasoned ground pork with sage, onion, and breadcrumbs enclosed in flaky pie crust. Perfect for appetizers or a savory snack.
Ingredients
- •¾ pound ground pork
- •1 medium onion
- •1 teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •1 tablespoon fresh sage
- •½ cup bread crumbs
- •2 discs refrigerated pie dough
- •2 whole eggs
Cooking Instructions
- 1.
1. Preheat oven to 375°F.
5 min
- 2.
2. Grease two 6-cup muffin tins with butter.
2 min
- 3.
3. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.
5 min
- 4.
4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.
10 min
- 5.
5. Reroll the scraps, then cut out 12 more 2-inch circles.
8 min
- 6.
6. Line the bottoms and sides of the tins with the 4-inch rounds.
10 min
- 7.
7. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.
15 min
- 8.
8. Poke a hole in the center of each pie.
3 min
- 9.
9. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.
35 min
- 10.
10. Let cool for 15 minutes before removing the pies. Serve warm.
15 min
