Let's get in one last recipe before the holidays: if you are doing some last minute food shopping you can easily throw in the few ingredients for this and treat yourself after the holiday madness dies down. I found the recipe on Epicurious.com and tweaked it a bit per the recommendations of the review section and my own tastes. It is SO RICH AND DELICIOUS AND AMAZING. I can't express enough how good this is. It is my new favorite thing to make (this changes monthly, if not weekly but is nonetheless a great honor). Feel free to substitute in ground turkey or chicken!
Cupcake Tin Pork Pies
3/4 pound ground pork
1 medium onion, minced
1 medium apple, peeled and minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tbsp veggie oil
1/2 cup bread crumbs
2 (9-inch) discs prerolled, refrigerated pie dough (such as Pillsbury)
2 eggs, beaten
1. Preheat oven to 375°F.
2. Heat a pan over medium heat and saute onion and apple in veggie oil for 5 minutes or so until quite soft.
3. Grease 1 large 6-muffin muffin/cupcake pan (or two medium sized ones)
4. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.
5. Unroll the dough and cut out 6 large circles and 6 smaller circles for the bottoms and tops of the pies. I used a margarita glass for the bottoms and a regular drinking glass for the tops.
6. Line the bottoms and sides of the tins with the larger rounds.
7. Divide the filling evenly among the cups.
Press the smaller rounds on top, pinching the edges together to seal
8. Poke a hole in the center of each pie and brush with the reserved egg.
9. 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.
So good. So freaking good.
If you are feeling saucy you could also use mini cupcake tins and serve these as an appetizer!