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PORK, ROSEMARY & CHEDDAR SAVORY PIES
20 each 3 inch Mini Tart Shells
20 pieces 3 inch Puff Pastry
20 oz Pork & Rosemary Pie Filling
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
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.