Mini Pork Pies

Mini Pork Pies + enlarge image
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Makes:
14 servings
Serving Size:
1 mini pie
Yields:
14 mini pies
Prep:
55 mins
Bake:
18 mins 425°F
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Mini Pork Pies

Ingredients
12
ounces pork loin, diced
1/3
cup chopped onion (1 small)
2
1
cup chopped, peeled sweet potato
3/4
cup tomato sauce
3
tablespoons raisins
1
teaspoon ground chile pepper
1/2
teaspoon dry mustard
1/2
teaspoon ground cumin
1/4
teaspoon salt
1
15 ounce package rolled refrigerated unbaked piecrust (2 crusts)
1
egg
1
tablespoon water

Directions

  1. For filling, in a large nonstick skillet, cook pork, onion, and garlic over medium heat until pork is brown, using a wooden spoon to stir occasionally. Drain off fat. Stir sweet potato, tomato sauce, raisins, ground chile pepper, mustard, cumin, and the 1/4 teaspoon salt into pork mixture in skillet. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until sweet potatoes are tender, stirring occasionally. Filling can be made several days ahead, covered, and refrigerated.
  2. On a lightly floured surface, unroll piecrusts. Cut into 2-3/4-inch circles (about 14 circles). Press into tassie pans. Place a rounded teaspoon of filling in the center of each dough circle. Cut out small diamond shapes from the scraps of piecrust. Place in the center of filling. Can cover and chill until ready to bake.
  3. Preheat oven to 375 degrees F. In a small bowl place remaining egg and water; beat together using a fork. Brush egg mixture over edges of pies and diamonds. Bake 18 to 20 minutes or until golden brown. Serve warm.

From the Test Kitchen

Prepare as directed through Step 2. Cover and chill in refrigerator for several hours or overnight. Bake as directed.

Nutrition Facts

(Mini Pork Pies)
    Per serving:
  • 558 kcal cal.,
  • 32 g fat
  • (12 g sat. fat,
  • 5 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 110 mg chol.,
  • 483 mg sodium,
  • 49 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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