Cupcake-Tin Pork Pies

Ingredients for Cupcake-Tin Pork Pies

• 350g pork mince

• 1 medium onion, peeled and grated

• 1 teaspoon kosher salt

• 1/2 teaspoons freshly ground black pepper

• 1 tablespoon chopped fresh sage

• 120ml bread crumbs

• 2 (9-inch) discs prerolled, refrigerated pie dough (such as Pillsbury)

• 2 eggs, beaten

How to make Cupcake-Tin Pork Pies

1. Preheat oven to 191°C.

2. Grease two 6-cup muffin tins with butter.

3. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.

4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.

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 centre of each pie.

9. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.

10. Let cool for 15 minutes before removing the pies. Serve warm.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.