These Mini Pork Pies are a simplified version of the British classic. Your favorite pastry holds a juicy, seasoned pork and onion filling perfect for snacks, parties, and picnics. It's totally awesome.
Total Time:1 hour 10 minutes
1/2 onion, peeled and roughly chopped
1pound ground pork
1/2 teaspoon ground nutmeg
1/2 teaspoon mustard powder
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
Refrigerated pie crust or your favorite recipe
1 egg, beaten
Pop your half onion into a food processor and give it a spin until you have small bits. Add the ground pork to the processor and pulse 4-5 times. Add the seasonings to the meat and pulse a few more times to combine. Refrigerate if you're not going to use it right away.
Preheat your oven to 350 F (175 C) and lightly spray a muffin pan with nonstick spray.
Roll out your pie dough on a lightly floured surface. You'll want to be careful with your dough because you'll just barely have enough. Start by thinning out the dough just a bit.
Cut 12 11-centimeter circles from your pie dough and 12 8-centimeter circles. You'll have to re-roll the scraps several times, but you can just make it. And if you don't get as many, it's not the end of the world.
Use your large circles to create the base of your pie by pressing it gently into the cups of your muffin pan. Fill each pie with about two tablespoons of the meat mixture. Place a small circle on top of each pie and gently pinch the top and bottom together.
Brush the top of each pie lightly with the beaten egg, and use a sharp knife to cut an X shaped vent into the top of each pie.
Bake your pies for about 40 minutes or until your pie crust is golden brown. Allow the pies to cool for several minutes in the pan, then gently lift them out to cool completely. Pies can be eaten warm or cold.