Ingredients
  • 12   ounces 
    pork loin, diced
  • 1/3  cup 
    chopped onion (1 small)
  • 2   
    cloves garlic, minced
  • 1   cup 
    chopped, peeled sweet potato
  • 3/4  cup 
    tomato sauce
  • 3   tablespoons 
    raisins
  • 1   teaspoon 
    ground chile pepper
  • 1/2  teaspoon 
    dry mustard
  • 1/2  teaspoon 
    ground cumin
  • 1/4  teaspoon 
    salt
  • 1  15  ounce package 
    rolled refrigerated unbaked piecrust (2 crusts)
  • 1   
    egg
  • 1   tablespoon 
    water
Directions
1.
For filling, in a large nonstick skillet, cook pork, onion, and garlic over medium heat until pork is brown, using a wooden spoon to stir occasionally. Drain off fat. Stir sweet potato, tomato sauce, raisins, ground chile pepper, mustard, cumin, and the 1/4 teaspoon salt into pork mixture in skillet. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until sweet potatoes are tender, stirring occasionally. Filling can be made several days ahead, covered, and refrigerated.
2.
On a lightly floured surface, unroll piecrusts. Cut into 2-3/4-inch circles (about 14 circles). Press into tassie pans. Place a rounded teaspoon of filling in the center of each dough circle. Cut out small diamond shapes from the scraps of piecrust. Place in the center of filling. Can cover and chill until ready to bake.
3.
Preheat oven to 375 degrees F. In a small bowl place remaining egg and water; beat together using a fork. Brush egg mixture over edges of pies and diamonds. Bake 18 to 20 minutes or until golden brown. Serve warm.
Make Ahead Tip
  • Prepare as directed through Step 2. Cover and chill in refrigerator for several hours or overnight. Bake as directed.
Nutrition information
Per Serving: cal. (kcal) 558, Fat, total (g) 32, chol. (mg) 110, sat. fat (g) 12, carb. (g) 49, Monosaturated fat (g) 11, Polyunsaturated fat (g) 5, Trans fatty acid (g) 2, fiber (g) 3, sugar (g) 7, pro. (g) 18, vit. A (IU) 3936, vit. C (mg) 5, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 105, Cobalamin (Vit. B12) (g) 1, sodium (mg) 483, Potassium (mg) 503, calcium (mg) 61, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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