Individual Pork & Cranberry Potpies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the diced pork and cook until browned.
• STEP 3.Add the onions and garlic to the skillet and cook until softened.
• STEP 4.Stir in the cranberries, chicken broth, thyme, salt, and pepper. Simmer for 10 minutes.
• STEP 5.In a small bowl, whisk together cornstarch and water. Add the mixture to the skillet and cook until thickened.
• STEP 6.Divide the pork and cranberry mixture among individual oven-safe ramekins.
• STEP 7.Roll out the puff pastry and cut into circles slightly larger than the ramekins. Place the pastry circles on top of the ramekins, pressing the edges to seal.
• STEP 8.Brush the pastry with beaten egg and make a small slit in the center of each pie for steam to escape.
• STEP 9.Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
• STEP 10.Allow the potpies to cool for a few minutes before serving.
• STEP 11.Serve the individual pork and cranberry potpies hot, garnished with fresh thyme leaves.

Cooking Tips

• You can use leftover cooked pork or roast pork for this recipe.
• If you don't have ramekins, you can use oven-safe bowls or even a large baking dish.
• Feel free to add other vegetables like carrots or peas to the filling for extra flavor and texture.

Storage and Serving

• These potpies are best served fresh from the oven.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the potpies in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve the reheated potpies with a side salad or steamed vegetables for a complete meal.