MINI PORK PIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. —Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 60 minutes
Cook Time 15 minutes
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. 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 pie crust. 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 crust on 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. Cuts slits in crust., 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° oven 14-17 minutes or until heated through.
Nutrition Facts : Calories 561 calories, FatContent 35g fat (14g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 776mg sodium, CarbohydrateContent 40g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 21g protein.
TODDLER RECIPE: MINI SHEPHERD’S PIES | BBC GOOD FOOD
Make these shepherd's pies for your toddler and see how they wolf them down. As well as lamb, they're packed with lentils, carrots, courgette and pepper
Provided by Caroline Hire – Food writer
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield Makes 8 individual pies for young children
Number Of Ingredients 16
Steps:
- Heat the oil in a medium saucepan, add the onion and cook for around 5 mins until softened. Stir in the garlic, carrots, celery, pepper and cumin. Cook for a further two mins, then add the lamb. Brown the meat, tipping off any excess fat. Add the courgette and tomato purée, then fry for a few mins more. Pour in the stock, add the lentils and bring to a simmer. Cook for 40 mins, stirring from time to time.
- Heat the oven to 180C/fan 160C/gas 4. Boil the potatoes for 10-15 mins until tender. Drain, then mash with the butter and milk.
- Remove the lamb mixture from the heat and use a stick blender to pur é e. Stir as you pur ée, blending down the pieces of vegetables. Spoon into 8 largish individual ramekins. Top with the mash and grated cheese. The pie can now be chilled and frozen for up to a mont h.
- Bake for 30 mins until the top is golden and the mince is bubbling up at the sides. (Cook from frozen at 160C/fan 140C/gas 3 for about 40 mins, then turn up to 180C/fan 160C/gas 4 for 20-30 mins or until golden on top and piping hot in the centre.) Leave to stand for at least 10 mins before serving. Check it has cooled down sufficiently in the centre before giving it to young children.
Nutrition Facts : Calories 337 calories, FatContent 14 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 5 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.45 milligram of sodium
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MINI PORK PIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.3
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Category Dinner
Calories 561 calories per serving
- Preheat oven to 425°. 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 pie crust. 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 crust on 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. Cuts slits in crust., Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm.
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