Mini Pork Pies

• 1 tablespoon cornstarch
• 1-1/4 cups reduced-sodium chicken broth
• 2 pounds ground pork
• 3 garlic cloves, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/8 to 1/4 teaspoon ground cloves
• 1/8 to 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 2 packages (14.1 ounces each) refrigerated pie pastry
• 1 large egg
• 2 teaspoons 2% milk

1. Preheat oven to 425u0b0. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat.
2. In a large skillet, cook pork, garlic and seasonings over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly.
3. Unroll each pastry sheet. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing pastry onto bottoms and up sides.
4. Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in pastry.
5. Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm.
6. Freeze cooled pies in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on ungreased
7. in a preheated 350u0b0 oven 14-17 minutes or until heated through.

cornstarch, chicken broth, ground pork, garlic, salt, pepper, ground cloves, ground nutmeg, cayenne pepper, pastry, egg, milk

Taken from www.tasteofhome.com/recipes/mini-pork-pies/ (may not work)