Ingredients:
- 2 9-inch refrigerated pie crusts
- 1 lb ground pork
- 1 medium onion, peeled and grated
- 1/2 cup breadcrumbs
- 2 eggs, beaten
- 1 tablespoon fresh sage, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preparation:
Preheat your oven to 375°F and grease a muffin tin with nonstick spray. Set aside.
In a large bowl, combine the ground pork, grated onion, salt, pepper, chopped sage, breadcrumbs, and 1 tablespoon of the beaten eggs. Mix thoroughly until all ingredients are well incorporated. Refrigerate the mixture until ready to use.
Unroll the pie crust dough and use a 4-inch cookie cutter to cut out 12 circles. Re-roll the scraps and cut out 12 additional 2-inch circles for the pie tops.
Line each muffin tin cup with a larger dough circle, pressing gently to fit. Divide the meat filling evenly among the cups. Place a smaller dough circle on top of each pie and pinch the edges together to seal.
Poke a few small holes in the top of each pie with a fork to allow steam to escape. Brush the tops with the remaining beaten egg for a golden, glossy finish.
Bake the meat pies for 30-35 minutes, or until the crust is golden brown and the filling is cooked through. Allow the pies to cool for 15 minutes in the tin before carefully removing them. Serve warm and enjoy these savory, flaky treats!
Perfect for meal prep, parties, or a cozy dinner, these Muffin Tin Meat Pies are sure to be a hit!
