Individual Pork & Cranberry Potpies

• 2 cups fresh or frozen cranberries, thawed
• 4 celery ribs, sliced
• 1 medium onion, chopped
• 2-1/2 cups apple cider or juice
• 3 tablespoons brown sugar
• 4 garlic cloves, minced
• 4 teaspoons grated orange zest
• 1 tablespoon beef or chicken bouillon granules
• 1 teaspoon dried rosemary, crushed, or dried thyme
• 6 tablespoons all-purpose flour
• 3/4 cup water
• 5 cups chopped cooked pork
• 4 sheets refrigerated pie crust

1. Adjust oven rack to lower third of oven; preheat oven to 450u0b0. In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, until berries pop, about 10 minutes.
2. In a small bowl, mix flour and water until smooth; stir into cranberry mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in pork; remove from heat.
3. On a work surface, unroll crusts. Roll each into a 14-in. circle. Using a 5-in. disposable foil potpie pan as a guide (top side down), cut out sixteen 6-in. crust circles, rerolling scraps as needed.
4. Press one crust circle firmly into bottom and up sides of eight 5-in. disposable foil pans. Divide pork mixture evenly among pans. Place remaining crust circles over tops, pressing bottom and top crusts together firmly; flute edges. Cut slits in crusts.
5. Place potpies on
6. . Bake until crust is golden brown and filling is bubbly, 30-35 minutes.
7. Cover tightly and freeze unbaked potpies. To use, bake frozen pies on
8. in a preheated 425u0b0 oven until golden brown and a thermometer inserted in center reads 165u0b0, 40-45 minutes.

cranberries, celery, onion, apple cider, brown sugar, garlic, orange zest, beef, rosemary, allpurpose, water, pork, crust

Taken from www.tasteofhome.com/recipes/individual-pork-cranberry-potpies/ (may not work)