Pork Pies with Mustard
One portion of this dish contains roughly 11g of protein, 12g of fat, and A mixture of salt, sharp cheddar cheese, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour.
Instructions
Preheat oven to 375°F. Grease a 12 cup muffin tin.
In a large bowl, combine pork, cheese, thyme, sage, salt, pepper, 1 teaspoon mustard, bread crumbs, and all but 1 tablespoon eggs. Set aside
Roll out pie dough. Use a 4-inch biscuit cutter to cut 12 circles out of dough.
Place each 4-inch circle in the bottom of a cupcake holder.
Roll out the remaining dough.
Cut twelve 2-inch circles out of remaining dough. If you have scraps, keep those as well.
Fill each cupcake holder with pork filling. Top with a 2-inch circle of dough. Press together with bottom disk of dough. There should be some spaces between the two disks of dough, but if they are mostly sealed, then use a fork to poke a few holes in the top circle of dough to let steam escape.
Add a few drops of water to the remaining egg.
Brush the egg wash over the tops of the pies.
Bake until dough is golden brown, about 30 minutes.
Serve with mustard on the side.