Mini Pork Pies

1. 1

   Preheat oven to 425u00b0. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat.

2. 2

   In a large skillet, cook pork, garlic and seasonings over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly.

3. 3

   Unroll each pastry sheet. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing pastry onto bottoms and up sides.

4. 4

   Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in pastry.

5. 5

   Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm.

6. 6

   Freeze cooled pies in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on ungreased

7. 7

   in a preheated 350u00b0 oven 14-17 minutes or until heated through.

* Per serving · 4 servings · Values may vary.