Muffin Tin Meat Pies

Muffin Tin Meat Pies (often called “Mini Pork Pies” or “Handheld Meat Pies”) using your ingredients.

Yield: 12 mini pies
Prep Time: 25 minutes
Cook Time: 25–30 minutes

2 (9-inch) refrigerated pie crusts (or homemade pastry)
1 lb ground pork
1 medium onion, peeled and grated
½ cup breadcrumbs (plain or panko)
2 eggs, beaten (reserve about 2 tablespoons for egg wash)
1 tablespoon fresh sage, chopped
1 teaspoon salt
½ teaspoon black pepper
Optional: ½ teaspoon garlic powder, pinch of nutmeg, or 1 teaspoon Worcestershire sauce for extra flavor.

1. Prepare Crusts:

Let refrigerated pie crusts sit at room temperature for 10–15 minutes.
Lightly grease a standard 12-cup muffin tin.
Unroll crusts and, using a 4-inch round cutter (or a bowl/glass), cut out 12 rounds. Re-roll scraps if needed. Gently press each round into a muffin cup, letting the edges hang over slightly.

2. Make Filling:

In a large bowl, combine ground pork, grated onion, breadcrumbs, sage, salt, pepper, and most of the beaten eggs (reserve ~2 tbsp for egg wash). Mix with hands or a fork until well combined but don’t overmix.

3. Fill Pies:

Divide the filling evenly among the 12 crust-lined cups, pressing gently to fill (about ¼–⅓ cup each).

4. Add Tops (Optional but Recommended):

You can make them as open-faced pies, or create lattice or full tops:
- Full Top: Use a smaller round cutter (3-inch) to cut 12 tops. Place over filling, seal edges with a fork, and cut a small vent in each.
- Lattice or Strips: Cut remaining dough into strips and lay over filling in a crisscross pattern.

5. Egg Wash & Bake:

Brush the tops lightly with the reserved beaten egg.
Bake at 375°F (190°C) for 25–30 minutes, until crust is golden brown and filling is cooked through (internal temperature of pork should reach 160°F/71°C).
Let cool in the tin for 5–10 minutes before removing with a small knife or offset spatula.

6. Serve:

Serve warm. Excellent with mashed potatoes, gravy, or a side of apple sauce or Dijon mustard.

Prevent Sogginess: If your filling is very wet, sauté the grated onion for 3–4 minutes to soften and reduce moisture before mixing.
Make Ahead: Assemble pies, cover, and refrigerate overnight before baking. Or freeze unbaked on a sheet pan, then transfer to a bag; bake from frozen, adding 5–10 minutes to time.
Substitutions: Ground beef, turkey, or chicken can replace pork. Use thyme or rosemary instead of sage. Add finely grated carrot or apple for extra flavor and moisture.
Storage: Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the oven for best texture.

Enjoy your delicious, portable mini meat pies! Perfect for lunches, picnics, or a comforting snack.