Step 1
1. Preheat oven to 375°F.
Step 2
2. Grease two 6-cup muffin tins with butter.
Step 3
3. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.
Step 4
4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.
Step 5
5. Reroll the scraps, then cut out 12 more 2-inch circles.
Step 6
6. Line the bottoms and sides of the tins with the 4-inch rounds.
Step 7
7. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.
Step 8
8. Poke a hole in the center of each pie.
Step 9
9. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.
Step 10
10. Let cool for 15 minutes before removing the pies. Serve warm.
Step 11. Preheat oven to 375°F.Step 22. Grease two 6-cup muffin tins with butter.Step 33. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.Step 44. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.Step 55. Reroll the scraps, then cut out 12 more 2-inch circles.Step 66. Line the bottoms and sides of the tins with the 4-inch rounds.Step 77. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.Step 88. Poke a hole in the center of each pie.Step 99. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.Step 1010. Let cool for 15 minutes before removing the pies. Serve warm.
Cupcake-Tin Pork Pies