Ingredients
1 lb. Ground Pork
5.5 oz. Roasted & Peeled Chestnuts
1 Leek (1 cup finely chopped)
2 Tbsp. Olive Oil
6-8 Pie Crusts
2 Tbsp. Flour
1 ½ cups Chicken Stock
3/4 tsp. Allspice
¼ tsp. Garlic Powder
1 tsp. minced Thyme
1 dry Bay Leaf
¼ Granny Smith Apple
1 Egg
Salt
Pepper
Flaked Sea Salt
❃❃Makes 48❃❃
Preparation
Preheat oven to 400. Spray two mini- muffin tins with non-stick cooking spray.
Mince leeks, mince thyme, chop apple into small pieces and chop chestnuts into small pieces. All ingredients need to be small as they need to fit into the mini pie.
Beat egg with 1 tsp. of water and set aside.
Cut out 48 5-centimeter circles and put into the muffin tins. Cover with a damp paper towel. Cut out 48 4-centimeter circles and set aside under a damp paper towel.
Pork Filling
In a skillet over medium high heat add the pork, breaking apart with spoon into small pieces, and cook until done. Remove from pan with a slotted spoon. Add 2 Tbsp. olive oil to the pan and add leeks and chestnuts along with allspice, garlic powder, thyme, bay leaf, apple, pinch of salt and a pinch of pepper. Cook until onions and chestnuts are soft.
Once cooked add 2 Tbsp. flour to the pan and cook for 1-2 minutes to cook out the raw taste. Turn heat to high and add the chicken stock, scraping any bits off the bottom of the skillet. Turn heat down and add back pork. Let the mixture cook for about 5 minutes on medium heat and until thickened. Season to taste with salt and pepper.
Remove from burner and let cool.
Assemble & Bake
Once mixture has cooled evenly fill all 48 pie shells. Top each with the smaller disk of pie dough, slightly tucking around the bottom shell and seal with a fork on the edges. Once complete cut a small slit into each pie on the top to release the steam.
Brush each pie with egg and lightly sprinkle each with some flaked sea salt. Bake for about 20 minutes or until the tops of the pies are golden.