These mouth watering little pies are a great Autumn treat! Make them in a regular muffin tin for a main dish or a mini muffin tin for appetizers, either way, these are always a hit!
Pie crust:
2 Cups all purpose flour
1/2 Tsp salt
3/4 Cup cold pork lard
1 Large egg, beaten
1 Tsp vinegar
3-4 Tbsp ice cold water
Whisk flour and salt together, cut in lard until mixture is moist and almost sticks together. In a cup, whisk egg, vinegar and 2 tbsp cold water, pour into flour mixture and bring together into a solid dough, using more ice water if needed. Making sure not to over work the dough. Shape into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Filling:
1 Medium onion, chopped
2 Garlic cloves, minced
1 lb Pork, cooked and shredded
1/3 Cup apple butter
salt & pepper to taste
On medium – low, saute onion until soft, about 5 minutes. Add garlic and cook another 3 minutes. Turn off heat and add pork, apple butter, salt and pepper. Set aside to cool off.
To assemble:
Heat oven to 375 degrees f.
Roll dough out and cut rounds according to your tin size, you will need two per well (a bottom and a top). Put your first dough round into ungreased tin, fill with pork mixture and add dough round on top. Pinch to seal, make a small vent hole with knife and brush tops with beaten egg.
Bake @ 375 degrees f for 30 minute or until crust is golden brown.
Here is my video link: https://www.youtube.com/watch?v=jnV2Yg62LhE&t=4s
Enjoy!
~J~
