Provided by Victoria Granof
Categories Pork Bake Kid-Friendly Dinner Lunch Meat Fall Winter Cookie Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375°F.
- 2. Grease two 6-cup muffin tins with butter.
- 3. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.
- 4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.
- 5. Reroll the scraps, then cut out 12 more 2-inch circles.
- 6. Line the bottoms and sides of the tins with the 4-inch rounds.
- 7. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.
- 8. Poke a hole in the center of each pie.
- 9. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.
- 10. Let cool for 15 minutes before removing the pies. Serve warm.
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