 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
These handheld pies are fun to make and fun to serve. They're delicious alone (we like mustard and horseradish with them) or with applesauce or roasted apples, potatoes and gravy. Yumm. It's also a versatile recipe, pretty much open to any meat and flavor you want to pair up. Read more ...so play with it and make it your own. Enjoy. Adapted from Cookie Magazine. Ingredients:
3/4 pound ground pork (could use ground beef, turkey or chicken ) |
1 medium onion, peeled and minced |
1-2 cloves garlic, minced |
2 tbsp. olive oil |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 tablespoon chopped fresh sage (i use almost 2 tbsp.) **or sub in an italian herb blend. i find rosemary, basil, oregano, thyme, marjoram, fennel all work well and in combination |
1/2 cup bread crumbs (fresh, plain, italian...whatever you like) |
2 (9-inch) discs prerolled, refrigerated pie dough (puff pastry works great too) |
2 eggs, beaten |
options |
' i have peeled and grated one apple and added it to the filling mix with good results. i prefer a granny smith or a fuj, but use what you like if you go this route. |
' saute diced jalapenos, poblanos or bell peppers with the onion and garlic and add to the meat mixture. |
' pepperoncini (chopped) and feta cheese crumbles work deliciously too and adds a different flavor level. |
' saute chopped mushrooms with the onions and garlic. |
' adding 2-4 tbsp. of cream to the meat mix will make for a moister filling. |
' chopped olives |
' toasted pine nuts |
Directions:
1. Preheat oven to 375°F.
2. Grease muffin tin with butter. (This makes 12 1-cup pies, so you'll need two 6-cup tins or one 12-cup.)
3. Saute the onion in olive oil until soft, about 5 minutes. Add minced garlic, cook 1 minute more. Let cool before adding to raw meat.
4. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.
5. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.
6. Reroll the scraps, then cut out 12 more 2-inch circles.
7. Line the bottoms and sides of the tins with the 4-inch rounds.
8. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.
9. Poke a hole in the center of each pie.
10. **Easy Method: You can also make the bottom crusts slightly larger, then use the overhang to wrap over the meat, leaving an opening in the center to vent. This makes for a nice rustic look as well.
11. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.
12. Let cool for 15 minutes before removing the pies. Serve warm.
|
|