Ingredients:
1 store bought refrigerated pie crust
1/2 onion, peeled and grated
1 garlic clove, minced
1/2 pound ground pork
1 teaspoon fresh sage, chopped
1 egg, lightly beaten
dash of allspice (optional)
dash of cinnamon (optional)
salt and pepper
1/4 cup dried bread crumbs
Directions:
Remove 1 of the pie crusts from the box and leave out to warm up. Save the other crust for another time. Preheat oven to 375 degrees. Combine all the ingredients but the dough, but reserve about a tablespoon of the egg. Grease a muffin tin with butter. Using a 4-inch biscuit cutter (or a mug with that diameter), cut out six rounds from the dough. Reroll the scraps. Using a slightly smaller biscuit cutter (around 2.5 in.), create 6 more rounds. Punch a hole in the middle of the smaller rounds using a straw. Place the bigger rounds in the muffin tin and shape them to the tin. Add about 1/4 cup of the filling to each pie. Take out the bottom crust after forming it to the tin, add the filling and then place the small crust on top and pinch the edges together all around. Place back into the tin. Use any excess dough and filling to create extra pies. Brush the tops of the pies with the remaining egg and bake for 30 minutes or until crust is golden brown. Let cool about 10 minutes before eating. Serve with a dollop of sour cream.
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