Categories: Sandwiches/Wraps
Ingredients
- 1/2 lb. ground pork
- 1/2 medium onion, peeled and grated
- Salt and pepper
- 1 tsp chopped fresh sage
- 1/4 cup bread crumbs
- 9-inch disc prerolled, refrigerated pie dough
- 1 egg, beaten
Directions
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Preheat oven to 375. Grease a 6-cup muffin tin with butter.
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In a large bowl, combine all the ingredients but the dough and 1 tbsp. of the egg; refrigerate.
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Unroll the dough and cut out 6 four-inch circles with a biscuit cutter.
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Reroll the scrapes, then cut out 6 more two-inch circles.
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Line the bottoms and sides of the tin with the four-inch rounds.
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Divide the filling evenly among the cups. Press the two-inch rounds on top, pinching the edges together to seal.
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Poke a hole in the center of each pie.
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Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30-35 minutes.
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Let cool for 15 minutes before removing the pies. Serve warm.