Ingredients:
2 9-inch refrigerated pie crusts
1 lb ground pork
1 medium onion, peeled and grated
1/2 cup breadcrumbs
2 eggs, beaten
1 tablespoon fresh sage, chopped
1 teaspoon salt
1/2 teaspoon pepper.
PREPARATION:
Preheat oven to 375°F and grease a muffin tin with nonstick spray. Set aside.
In a large bowl, combine ground pork, onion, salt, pepper, sage, breadcrumbs, and 1 tablespoon of the eggs. Mix to combine and refrigerate until ready to use.
Unroll dough and cut out 12 4-inch circles with a cookie cutter. Re-roll scraps of dough and cut out 12 2-inch circles.
Line muffin tins with larger circles of dough and divide meat filling evenly between cups. Top with 2-inch circles, pinching edges together to seal.
Poke holes in the top of each pie with a fork. Brush with remaining egg and bake until golden brown, 30-35 minutes. Let cool 15 minutes before removing pies from pan. Serve warm.