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Cupcake-Tin Pork Pies

Cupcake-Tin Pork Pies
This dairy free recipe serves 12. One serving contains 107 calories, 6g of protein, and 7g of fat. If you have ground pork, bread crumbs, discs prerolled, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 hours.

Instructions

1
Preheat oven to 375°F.
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OvenOven
2
Grease two 6-cup muffin tins with butter.
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ButterButter
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Muffin TrayMuffin Tray
3
In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.
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DoughDough
EggEgg
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BowlBowl
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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BiscuitsBiscuits
DoughDough
5
Reroll the scraps, then cut out 12 more 2-inch circles.
6
Line the bottoms and sides of the tins with the 4-inch rounds.
7
Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.
8
Poke a hole in the center of each pie.
9
Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.
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EggEgg
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10
Let cool for 15 minutes before removing the pies.
11
Serve warm.
12
Tip
13
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.
Ingredients you will need
MeatMeat
WrapWrap
DifficultyExpert
Ready In25 hrs
Servings12
Health Score6
Dairy Free
DietsDairy Free
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