- 2 cups fresh or frozen cranberries, thawed
- 4 celery ribs, sliced
- 1 medium onion, chopped
- 2-1/2 cups apple cider or juice
- 3 tablespoons brown sugar
- 4 garlic cloves, minced
- 4 teaspoons grated orange peel
- 1 tablespoon beef or chicken bouillon granules
- 1 teaspoon dried rosemary, crushed, or dried thyme
- 6 tablespoons all-purpose flour
- 3/4 cup water
- 5 cups chopped cooked pork
- 1 package (14.1 ounces) refrigerated pie pastry
- Preheat oven to 450°. In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, until berries pop, about 10 minutes.
- In a small bowl, mix flour and water until smooth; stir into cranberry mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in pork; remove from heat.
- On a work surface, unroll pastry sheets. Roll each to a 12-in. circle. Using a 5-in. disposable foil potpie pan as a guide (top side down), cut out eight 5-1/2-in. pastry circles, rerolling scraps as needed.
- Divide pork mixture among eight 5-in. disposable foil pans. Place pastry circles over tops; flute edges. Cut slits in pastry.
Place potpies on baking sheets. Bake 15-20 minutes or until crust is golden brown and filling is bubbly.
Freeze option: Cover and freeze unbaked potpies. To use, bake frozen pies on baking sheets in a preheated 400° oven 40-50 minutes or until golden brown and a thermometer inserted in center reads 165°. Yield: 8 servings.
Reviews forIndividual Pork & Cranberry Potpies
"We did not like this at all. Not even sure how to adapt it to our tastes. Will not make again"
"good but different need to get used to"