Cupcake Tin Pork Pies
From lunasea 15 years agoIngredients
- 3/4 pound ground pork (could use ground beef, turkey or chicken ) shopping list
- 1 medium onion, peeled and minced shopping list
- 1-2 cloves garlic, minced shopping list
- 2 tbsp. olive oil shopping list
- 1 teaspoon kosher salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1 tablespoon chopped fresh sage (I use almost 2 tbsp.) **OR sub in an Italian herb blend. I find rosemary, basil, oregano, thyme, marjoram, fennel all work well and in combination shopping list
- 1/2 cup bread crumbs (fresh, plain, Italian...whatever you like) shopping list
- 2 (9-inch) discs prerolled, refrigerated pie dough (puff pastry works great too) shopping list
- 2 eggs, beaten shopping list
- ~~~~ shopping list
- Options: shopping list
- ~ I have peeled and grated one apple and added it to the filling mix with good results. I prefer a granny smith or a fuj, but use what you like if you go this route. shopping list
- ~ Saute diced jalapenos, poblanos or bell peppers with the onion and garlic and add to the meat mixture. shopping list
- ~ pepperoncini (chopped) and feta cheese crumbles work deliciously too and adds a different flavor level. shopping list
- ~ Saute chopped mushrooms with the onions and garlic. shopping list
- ~ Adding 2-4 tbsp. of cream to the meat mix will make for a moister filling. shopping list
- ~ Chopped olives shopping list
- ~ toasted pine nuts shopping list
How to make it
- Preheat oven to 375°F.
- Grease muffin tin with butter. (This makes 12 1-cup pies, so you'll need two 6-cup tins or one 12-cup.)
- Saute the onion in olive oil until soft, about 5 minutes. Add minced garlic, cook 1 minute more. Let cool before adding to raw meat.
- In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.
- Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.
- Reroll the scraps, then cut out 12 more 2-inch circles.
- Line the bottoms and sides of the tins with the 4-inch rounds.
- Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.
- Poke a hole in the center of each pie.
- **Easy Method: You can also make the bottom crusts slightly larger, then use the overhang to wrap over the meat, leaving an opening in the center to vent. This makes for a nice rustic look as well.
- Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.
- Let cool for 15 minutes before removing the pies. Serve warm.
The Rating
Reviewed by 11 people-
Grusome as may sound to some (very evil giggle) what a great dish to serve on movie night when you're gonna watch Sweeney Todd. Meat pie anyone?? hehehehehe This is a must do for me the next time we all get together since we always try to theme the m...more
solanaceae in Manchester loved it -
very very interesting cupcakes,Vickie! I love this deliciously mouth-watering recipe! I will try this gorgeous cupcakes soon! Thanks for sharing!
pariscipes in Paris&Lyon loved it -
I love the recipe. Mini little meat pies. Thanks Luna!
kidaria in BC loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 13
-
All Comments
-
Your Comments