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Mini Pork Pies

As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. —Renee Murby, Johnston, Rhode Island
  • Total Time
    Prep: 1 hour Bake: 15 min.
  • Makes
    10 servings

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

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 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.
  • 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.
  • 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.
Nutrition Facts
2 pies: 561 calories, 35g fat (14g saturated fat), 94mg cholesterol, 776mg sodium, 40g carbohydrate (3g sugars, 0 fiber), 21g protein.
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Reviews

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Average Rating:
  • Debbie
    Nov 13, 2019

    Great idea to make smaller pies. We make French Canadian meat pies, not everyone likes them so smaller pies are a great alternative.

  • jack6666
    Feb 5, 2017

    No comment left

  • Maire
    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.

  • honeybugz
    Dec 22, 2016

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

  • Anita
    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.

  • ireneone
    Feb 18, 2016

    works well love these pies

  • peanutsnona76
    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
    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!