Pork Pies

Filling
3/4 pound ground pork
1 medium onion, peeled and grated
1 tsp. kosher salt
1/2 tsp. pepper
1 Tbsp. chopped fresh sage
1/2 cup bread crumbs

Pie crust
2 eggs beaten
Preheat oven to 375 degrees. Grease a muffin tin with butter. In a large bowl, combine all the ingredients, but the pie crust and 1 tablespoon of the eggs. Refrigerate. Prepare the crust or you can use ready-made crust. You can roll and cut them into 5-6 inch circles or use a tortilla press to press 1/4 cup size balls into circles. Line the bottoms and sides of the muffin cups. Leave the excess. Divide the filling evenly among the cups. Gather the excess dough around the meat, but leave and opening. Brush with the reserved egg and bake until tops are browned and puffed slightly. 30-35 min. You might want to check the meat with a thermometer to be sure it is at least 140 degrees.

Pie Crust
3 cups flour
3/4 tsp. salt
3/4 cup shortening
1/3 cup water

Vegetarian filling:
Substitute 1 1/2 cups of cooked lentils for the meat. Use all the other ingredients.
Gluten Free:
Substitute gluten free bread crumbs in the filling and omit the crust. Bake about 15-20 min. Check with meat thermometer.