Pork Pies with Mustard

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 cup breadcrumbs stale (preferably made yourself from bread)
• 2  eggs beaten for egg wash
• 12 servings pie crust dough for 2 pie crusts, either home-made or purchased
• 1 tablespoon sage fresh finely chopped
• 1 tablespoon thyme sprigs fresh finely chopped
• 1 lb ground pork 
• 1 teaspoon mustard plus more for serving
• 0.5 large onion diced
• 1 teaspoon salt 
• 0.8 cup sharp cheddar cheese shredded

Equipment

• bowl
• oven
• muffin tray

Directions

1. Preheat oven to 375°F. Grease a 12 cup muffin tin.
2. In a large bowl, combine pork, cheese, thyme, sage, salt, pepper, 1 teaspoon mustard, bread crumbs, and all but 1 tablespoon eggs. Set aside
3. Roll out pie dough. Use a 4-inch biscuit cutter to cut 12 circles out of dough.
4. Place each 4-inch circle in the bottom of a cupcake holder.
5. Roll out the remaining dough.
6. Cut twelve 2-inch circles out of remaining dough. If you have scraps, keep those as well.
7. Fill each cupcake holder with pork filling. Top with a 2-inch circle of dough. Press together with bottom disk of dough. There should be some spaces between the two disks of dough, but if they are mostly sealed, then use a fork to poke a few holes in the top circle of dough to let steam escape.
8. Add a few drops of water to the remaining egg.
9. Brush the egg wash over the tops of the pies.
10. Bake until dough is golden brown, about 30 minutes.
11. Serve with mustard on the side.