Mini Pork Pies
I discovered my love of pork pies as a child when I used to help my father deliver oil on Saturdays and we would stop at a local pork pie place for lunch. —Renee Murby, Johnston, Rhode Island
I discovered my love of pork pies as a child when I used to help my father deliver oil on Saturdays and we would stop at a local pork pie place for lunch. —Renee Murby, Johnston, Rhode Island
- 1 large egg
- 1/8 teaspoon cayenne pepper
- 1 tablespoon cornstarch
- 1/8 teaspoon ground cloves
- 1-1/2 teaspoons salt
- 3 garlic cloves minced
- 1/2 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 2 packages (14.1 ounces each) refrigerated pie pastry
- 2 pounds ground pork
- 1-1/4 cups reduced-sodium chicken broth
- 2 teaspoons 2% milk
- Carbohydrate 1.17122556281312 g
- Cholesterol 42.3 mg
- Fat 1.01666681250017 g
- Fiber 0.0555861528702581 g
- Protein 1.32787900000089 g
- Saturated Fat 0.319574083653877 g
- Serving Size 1 1 servings. (98g)
- Sodium 14.2900860577232 mg
- Sugar 1.11563940994286 g
- Trans Fat 0.17137508125 g
- Calories 19 calories
Step-by-step
- Preheat oven to 425 degrees.
- 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 pastry sheet. 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 pastry onto 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. Cut slits in pastry.
- 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-degree oven 14-17 minutes or until heated through.
Mini Pork Pies: A Taste of Home
The aroma of freshly baked mini pork pies always takes me back to my childhood. Saturdays were special; not just for the usual weekend adventures, but because they involved accompanying my dad on his oil delivery route. It was a tradition we both cherished. The highlight? A midday stop at our favorite local bakery, a small, unassuming place that held the secret to the most delicious pork pies I'd ever tasted. The flaky, golden-brown crust, the savory, perfectly seasoned pork filling – it was a taste of pure comfort and happiness, a weekly reward for a job well done. That simple lunch became a treasured memory, a symbol of shared time and a father-daughter bond. Even now, years later, the memory of those pies evokes a feeling of warmth and nostalgia. The rich, savory flavors are still incredibly vivid in my mind, a testament to the simple pleasures of life. Making these mini pork pies is my way of recreating that cherished memory, bringing a little bit of that Saturday joy into my own kitchen.
These mini pork pies aren't just a recipe; they're a story, a journey back to simpler times. Each bite is a nostalgic trip, a reminder of shared moments and the enduring power of simple pleasures. The process of making them is equally fulfilling. From carefully measuring the ingredients to the satisfying thump of the pastry cutter, each step feels like a ritual, a connection to the past. The warmth of the oven, the golden-brown crust, and the aroma of savory pork filling – it all contributes to a sensory experience that transcends the mere act of cooking. More than just a meal, these pies represent the importance of family traditions and the legacy of simple, heartfelt moments. The recipe itself has been tweaked and perfected over the years, using family favorites and personal touches, but the heart of the recipe—the essence of that small bakery—remains unchanged.
Beyond the personal connection, these mini pork pies are incredibly versatile. They're perfect for parties, potlucks, or a simple weeknight dinner. The small size makes them easy to handle and ideal for portion control. They can be served warm, straight from the oven, or cooled and stored for later. The freezer option is especially convenient, allowing you to enjoy these delightful treats whenever the craving strikes. And let's be honest, with that perfectly seasoned pork filling and flaky pastry, the craving will strike often! Whether you’re a seasoned baker or a kitchen novice, these mini pork pies are a recipe worth trying. So, gather your ingredients, preheat your oven, and embark on a culinary journey that's as much about the memories as it is about the delicious food.
The combination of the savory pork filling and the buttery, flaky pastry is simply irresistible. I always make a double batch, knowing that these little pies disappear quickly! And while the recipe might seem a bit involved, I promise you, the result is well worth the effort. It's a recipe that's been passed down through generations (well, at least through my own family’s memories!), and I'm happy to share it with you today. I hope you enjoy these mini pork pies as much as I do, and maybe even create some new memories of your own while you make them.
