Petite Pork Pies!

A friend from work e-mailed me this recipe for cupcake tin pork pies, thinking it would be right up my ally. Boy oh boy was she correct in that assumption! I do have a love for meat products baked in muffin tins. They are cute, they are fun and they are MEAT! Yay! So I made these adorable little pork pies ASAP.




The only thing I changed on the recipe was adding some garlic (I always do that...geez!) and a bit more sage (just because I chopped too much and saw no reason to waste it). I also named them "Petite Pork Pies" because Alliteration is Awesome! Here's an adjusted version of the recipe:

Petite Pork Pies

3/4 pound ground pork
1 clove garlic, minced
1 medium onion, peeled and grated
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh sage
1/2 cup panko bread crumbs
2 (9-inch) discs prerolled, refrigerated pie dough
2 eggs, beaten

1. Preheat oven to 375°F.

2. Grease 12-cup muffin tin with butter.

3. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.

4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.

5. Reroll the scraps, then cut out 12 more 2-inch circles.

6. Line the bottoms and sides of the tins with the 4-inch rounds.

7. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.

8. Poke a hole in the center of each pie.

9. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.

10. Let cool for 15 minutes before removing the pies. Serve warm.

These were really good! The filling was moist and flavorful, and the crust was buttery and golden. A fun pre-portioned dinner (although it is really hard to just eat one...or two...), this would also work as a breakfast dish. Perhaps with a ooey gooey fried egg on top? *wipes drool off chin*