• 1 lb ground pork
• 1 onion, minced
• 1 carrot, minced
• 1 stalk celery, minced
• 3 tbsp parsley, minced
• 2 eggs
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp sage
• Pie dough

Preheat oven to 375°.

Grease a jumbo muffin tin with butter.

In a large bowl, combine all the ingredients.

Roll out the dough and cut out 6 8″ circles.

Center the rounds in the tins. Divide the filling evenly among the cups and fold the excess dough over the tops, leaving a vent hole in the center.

Bake until the tops are browned and puffed slightly, about 45 minutes.

Serve warm.

Pie Crust

• 2 cups flour
• 1/3 cup pastry/cake flour
• 2 sticks butter, frozen
• pinch salt
• 2 tbsp sugar
• 1/2 cup ice water

Using a food processor, add flours, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and pulse until mixed.

Turn out onto counter. Press and form mixture into two disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and cut into 6 8″ circles.