Ingredients
1 tablespoon cornstarch1-1/4 cups reduced-sodium chicken broth2 pounds ground pork3 garlic cloves, minced1-1/2 teaspoons salt1/2 teaspoon pepper1/8 to 1/4 teaspoon ground cloves1/8 to 1/4 teaspoon ground nutmeg1/8 teaspoon cayenne pepper4 sheets refrigerated pie crust1 large egg2 teaspoons 2% milk
Preparation
Preheat oven to 425°. 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.
In a large skillet, cook pork, garlic and seasonings over medium heat until pork is no longer pink, 6-8 minutes, breaking the pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly.
Unroll each pie crust. 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 crust on bottoms and up sides.
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 crust.
Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm.
