1 package Tenderflake® Frozen Deep Dish Pie Shells
1/2 lb (250 g) Lean ground pork
1 Onion, finely chopped
1 Carrot, finely grated
4 Garlic cloves, minced
1 tsp (5 mL) Salt
3/4 tsp (3 mL) Celery seed
1/2 tsp (2 mL) Ground pepper
1/2 tsp (2 mL) Allspice
1/4 tsp (1 mL) Ground cloves
3/4 cup (175 mL) Apple cider or juice
1/2 cup (125 mL) Mashed potatoes
1 egg
directions
DEFROST tart and pie shells according to package directions. Place tart shells on baking sheet.
PREHEAT the oven to 350°F (180°C).
CRUMBLE pork into a large, nonstick skillet over medium-high heat. Cook, breaking the meat into small pieces with a wooden spoon, until browned. Drain off any excess fat.
ADD onion, carrot, garlic, salt, celery seed, pepper, allspice and cloves. Cook, stirring occasionally, for 5 minutes. Stir in cider and potatoes; reduce heat and simmer, stirring occasionally, for 5 minutes or until thickened. Remove from the heat; cool to room temperature.
DIVIDE pork mixture evenly between tarts shells.
REMOVE pie shells from foil plates onto a lightly floured surface. Using a 2-1/2 inch (6 cm) cookie cutter, cut 9 rounds from each pie shell.
BEAT egg with 1 tbsp (15 mL) water. Brush a bit of the egg wash around edge of each filled tart shell and top with a pastry round. Crimp the edges with a fork to seal. Brush the tops with the remaining egg wash and score an "X" in the centre of each mini pie.
BAKE on lowest rack, for 30 to 35 minutes or until golden brown.
Tips: TIP: Pies can be made ahead and frozen on a baking sheet until firm. Transfer to an airtight container and reserve in the freezer for up to 1 month. Defrost and reheat in a 350°F (180°C) oven for 5 to 10 minutes.
