Cupcake-Tin Pork Pies
makes 12 | 45 minutes active time | 1 1/4 hours total timeServe these handheld pies alone or with applesauce, mustard, or roasted apples.
- 3/4 pound ground pork
- 1 medium onion, peeled and grated
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh sage
- 1/2 cup bread crumbs
- 2 9-inch discs prerolled, refrigerated pie dough (such as Pillsbury)
- 2 eggs, beaten
- Preheat oven to 375° F.
- Grease two 6-cup muffin tins with butter.
- 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.
- 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.
Tip: 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.
