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20 each 3 inch Mini Tart Shells

20 pieces 3 inch Puff Pastry

20 oz Pork & Rosemary Pie Filling (see recipe)

6 oz grated Cheddar Cheese

Egg & Milk wash


Scoop 1 ounces of filling into each pie shell. Top each with a little cheese. Prepare an egg wash with equal parts or egg and milk. Brush puff pastry with egg wash and place brushed side down on each tart and pinch edges together. Brush tops with egg wash. Bake at 350 degrees for 10-14 minutes.

Makes 20 mini pies


Pork & Rosemary Pie Filling

1 1/4 pounds Ground Pork

1/2 oz chopped Garlic

4 oz chopped Yellow Onion

1/2 cup Madeira

Salt & Pepper to taste

1 cup Heavy Cream

3/4 tsp chopped fresh Rosemary

1 1/2 tbsp Cornstarch

1/4 cup Water


Sauté pork till done, strain and remove from pan. In the same pan used for the pork, sauté the garlic and onions till translucent. Deglaze pan with wine and add back pork. Season to taste with salt and pepper. Add rosemary and simmer for 5 minutes. Add cream and toss well. Stir cornstarch into ¼ cup of water and then add slurry to pork. Simmer for 3 minutes.

Makes 20 ounces



Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.



Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 |