INDIVIDUAL PORK & CRANBERRY POTPIES RECIPE

Individual Pork & Cranberry Potpies Recipe image

Provided by @MakeItYours

Number Of Ingredients 13

Previous Next

2 cups fresh or frozen cranberries, thawed
4 celery ribs, sliced
1 medium onion, chopped
2-1/2 cups apple cider or juice
3 tablespoons brown sugar
4 garlic cloves, minced
4 teaspoons grated orange peel
1 tablespoon beef or chicken bouillon granules
1 teaspoon dried rosemary, crushed or dried thyme
6 tablespoons all-purpose flour
3/4 cup water
5 cups chopped cooked pork tenderloin
1 package (14.1 ounces) refrigerated pie pastry

Steps:

Preheat oven to 450°. In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, until berries pop, about 10 minutes.
In a small bowl, mix flour and water until smooth; stir into cranberry mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in pork; remove from heat.
On a work surface, unroll pastry sheets. Roll each to a 12-in. circle. Using a 5-in. disposable foil potpie pan as a guide (top side down), cut out eight 5-1/2-in. pastry circles, rerolling scraps as needed.
Divide pork mixture among eight 5-in. disposable foil pans. Place pastry circles over top; flute edges. Cut slits in pastry.
Place potpies on baking sheets. Bake 15-20 minutes or until crust is golden brown and filling is bubbly. Freeze option: Cover and freeze unbaked potpies. To use, bake frozen pies on baking sheets in a preheated 400° oven 40-50 minutes or until golden brown and a thermometer inserted in center reads 165°.
Yield: 8 servings.
Originally published as Individual Pork & Cranberry Potpies in Freezer Meals Bookazine
p92
Print
Add to Recipe Box
Email a Friend