Cupcake-Tin Pork Pies – a delicious recipe with ground pork, onion, kosher salt, freshly ground black pepper, fresh sage, bread crumbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 375u00b0F.
2
2. Grease two 6-cup muffin tins with butter.
3
3. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.
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4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.
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5. Reroll the scraps, then cut out 12 more 2-inch circles.
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6. Line the bottoms and sides of the tins with the 4-inch rounds.
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7. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.
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8. Poke a hole in the center of each pie.
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9. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.
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10. Let cool for 15 minutes before removing the pies. Serve warm.
303
kcal
Calories
23
g
Fat
2
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 pound ground pork, 1 medium onion, peeled and grated, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and more.
Yes, Cupcake-Tin Pork Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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