As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch.

Ingredients

• 1 tablespoon cornstarch
• 1-1/4 cups reduced-sodium chicken broth
• 2 pounds ground pork
• 3 garlic cloves, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/8 to 1/4 teaspoon ground cloves
• 1/8 to 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 4 sheets refrigerated pie crust
• 1 large egg
• 2 teaspoons 2% milk

Directions

1. Preheat oven to 425°. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat.
2. In a large skillet, cook pork, garlic and seasonings over medium heat until pork is no longer pink, 6-8 minutes, breaking the pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly.
3. Unroll each pie crust. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing crust on bottoms and up sides.
4. Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in crust.
5. Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm.