Flaky pie crust surrounds pork, onion, cheese and gravy for a quick dinner or transportable snack
Total Time:25 minutes
1 tablespoon olive oil
1/4 onion, chopped
1/2 pound ground pork
1/4 teaspoon ground nutmeg
1/4 teaspoon mustard powder
1 teaspoon Worcestershire sauce
2 sheets refrigerated pie dough, or your favorite recipe
8 tablespoons gravy (use your favorite)
8 tablespoon shredded sharp cheddar
1 egg, beaten
In a large skillet over medium high heat, heat the oil, then add the onion and cook for about five minutes until the onion begins to soften. Add the pork, nutmeg, mustard powder, and Worcestershire sauce, and cook, stirring occasionally, until the meat is cooked through. You can do all of this a few days ahead of time and store the cooked meat in a sealed container in the fridge. Use leftovers from another recipe if you have them.
Preheat your oven to 375
Roll out your pie dough onto a lightly floured surface and cut 16 circles, about four inches in diameter. I was able to get 8 circles out of each sheet by re-rolling the scraps a couple of times.
Place eight circles onto a parchment lined baking sheet or two. Add a big spoonful of pork and onion to each circle. Add a pinch of cheese and a large spoonful of gravy onto each pile of meat.
Use your finger to trace some water around the edge of each dough circle, then place a second circle on top and press the dough together around the edges with a fork.
Brush beaten egg over the top of each pie, then use a sharp knife to cut a couple of vents into the top of each one.
Bake for 15 minutes for a sturdy, but softer dough, or 20 minutes for a more crispy pie.
Allow the pies to cool for at least 10 minutes. The insides will be very hot. These are also great at room temperature. Feed your friends and family and revel in your genius.