Directions:
- 1. Preheat oven to 375°F.
- 2. Grease two 6-cup muffin tins with butter.
- 3. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.
- 4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.
- 5. Reroll the scraps, then cut out 12 more 2-inch circles.
- 6. Line the bottoms and sides of the tins with the 4-inch rounds.
- 7. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.
- 8. Poke a hole in the center of each pie.
- 9. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.
- 10. Let cool for 15 minutes before removing the pies. Serve warm.
- Tip You can also make the bottom crusts slightly larger, then use the overhang to wrap over the meat, leaving an opening in the center to vent.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.83 Kcal (887 kJ) | ||
| Calories from fat | 177.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.69g | 30% | |
|---|---|---|---|
| Cholesterol | 47.69mg | 16% | |
| Sodium | 233.75mg | 10% | |
| Potassium | 129.76mg | 3% | |
| Total Carbs | 4.3g | 1% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 4.21g | 8% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 423.52 Kcal (1773 kJ) | ||
| Calories from fat | 354.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.37g | 30% | |
|---|---|---|---|
| Cholesterol | 95.34mg | 16% | |
| Sodium | 467.34mg | 10% | |
| Potassium | 259.45mg | 3% | |
| Total Carbs | 8.6g | 1% | |
| Sugars | 1.28g | 3% | |
| Dietary Fiber | 1g | 2% | |
| Protein | 8.41g | 8% | |
| Vitamin C | 1.4mg | 1% | |
| Iron | 0.9mg | 2% | |
| Calcium | 43.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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