Cupcake Tin Pork PiesFrom lunasea 5 years ago
- 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.
People Who Like This Dish 18
The Cooklunasea Orlando, FL
The Rating11 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...moresolanaceae 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
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