Mini Pork Pies Recipe
Mini Pork Pies Recipe photo by Taste of Home
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Mini Pork Pies Recipe

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I discovered my love of pork pies as a child when I used to help my father deliver oil on Saturdays and we would stop at a local pork pie place for lunch. As an adult I host Christmas Eve for my very large French Canadian family and everyone expects to find my little pork pies—it just wouldn't be Christmas Eve without them.—Renee Murby, Johnston, Rhode Island
TOTAL TIME: Prep: 1 hour Bake: 15 min.
MAKES:10 servings
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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ireneone User ID: 7973467 244088
Reviewed Feb. 18, 2016

"works well love these pies"

peanutsnona76 User ID: 8027573 219621
Reviewed Feb. 3, 2015

"Lovely! Our church used to have an Ethnic Fall Festival when I was a child. My Gran used to man the French booth, where they served, among many other culinary delights, tourtieres such as these!"

DianeEdmondson User ID: 4992025 214313
Reviewed Dec. 8, 2014

"We make traditional pork pie also as I come from a French Canadian family --a great idea to make mini pork pies! We prefer to make ours with half ground beef & half ground pork.; we also put a couple large cooked potatoes mashed--I've never had it without the potatoes!"

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