Katiecooks
New member
Ingredients:
1 lb. boneless pork roast, cut into bite-sized strips
2 C peeled, cubed potato
1/2 C chopped onion
1 tbls. finely chopped fresh sage leaves
1 tbls. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dry mustard
2 pkgs. refrigerated piecrusts (4 crusts)
2 C peeled, cored and thinly sliced cooking apples.
1 large egg
Directions:
Preheat oven to 350 degrees.
Cook the pork, potato and onion in a large skillet over medium heat, stirring occasionally, until the pork is lightly browned and the vegetables are softened, about 5 minutes. Stir in the sage, parsley, salt, pepper and mustard.
Gently unroll the piecrusts on a lightly floured surface. Place about 1 C pork mixture on half of each crust, leaving a 1 inch border. Arrange 1/4 of the apple slices over the pork mixture on each crust.
Fold the empty halves over the filling, bringing the edges together. Press the edges with a fork to seal. Place the filled crusts on 2 large ungreased baking sheets. Cut 2 or 3 slits in the top of each piecrust.
Combine the egg and 1 tbls. water in a small dish. Beat lightly. Brush the egg mixture over the tops of the crusts. Bake until the crusts are golden brown, 25 to 30 minutes. Serve warm.
To add another layer to these delicious small pies, Sprinkle 1 to 2 tbls. of shredded Swiss or sharp Cheddar over the filling in each pie before you seal them. These are simply out of this world! Enjoy!!
1 lb. boneless pork roast, cut into bite-sized strips
2 C peeled, cubed potato
1/2 C chopped onion
1 tbls. finely chopped fresh sage leaves
1 tbls. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dry mustard
2 pkgs. refrigerated piecrusts (4 crusts)
2 C peeled, cored and thinly sliced cooking apples.
1 large egg
Directions:
Preheat oven to 350 degrees.
Cook the pork, potato and onion in a large skillet over medium heat, stirring occasionally, until the pork is lightly browned and the vegetables are softened, about 5 minutes. Stir in the sage, parsley, salt, pepper and mustard.
Gently unroll the piecrusts on a lightly floured surface. Place about 1 C pork mixture on half of each crust, leaving a 1 inch border. Arrange 1/4 of the apple slices over the pork mixture on each crust.
Fold the empty halves over the filling, bringing the edges together. Press the edges with a fork to seal. Place the filled crusts on 2 large ungreased baking sheets. Cut 2 or 3 slits in the top of each piecrust.
Combine the egg and 1 tbls. water in a small dish. Beat lightly. Brush the egg mixture over the tops of the crusts. Bake until the crusts are golden brown, 25 to 30 minutes. Serve warm.
To add another layer to these delicious small pies, Sprinkle 1 to 2 tbls. of shredded Swiss or sharp Cheddar over the filling in each pie before you seal them. These are simply out of this world! Enjoy!!