Mini Pork Pies Recipe
Mini Pork Pies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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. —Renee Murby, Johnston, Rhode Island
Featured In: 26 Muffin Cup Recipes
MAKES:
10 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min.

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
  • 2 packages (14.1 ounces each) refrigerated pie pastry
  • 1 large egg
  • 2 teaspoons 2% milk

Directions

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.
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.
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.
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.
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

  • 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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Maire User ID: 8995466 258641
Reviewed Dec. 26, 2016

"Tasty pies; easy to make. the only thing I'd change is I'd add more gravy. The pies were too dry."

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honeybugz User ID: 4187512 258464
Reviewed Dec. 22, 2016

"sounds good. cornstarch mix is added to meat mix in step 2."

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Anita User ID: 8987683 258229
Reviewed Dec. 17, 2016

"A step is missing! What do you do with the Cornstarch mixture? At what point does the mixture become a part of the recipe."

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ireneone User ID: 7973467 244088
Reviewed Feb. 18, 2016

"works well love these pies"

MY REVIEW
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!"

MY REVIEW
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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