Pork Pies

Make 1 serving of mashed potatoes, according to the directions on the box, or use leftover mashed potatoes. Set aside.

Brown pork in a frying pan. Season with salt and pepper. Add onions, carrots, celery, mushrooms, and garlic. Throw in the chicken stock and cook on medium-high until the liquid reduces and the veggies are half cooked, about 7 minutes. Add the mashed potatoes, stir, and remove from heat.

Next, roll out the tubes of dough on a floured surface. This is where you can get creative with the size and thickness of the dough, but two tubes of dough should make about 8 larger pies or about 20 appetizer-size pies. Cut the dough in circles or squares and spoon some of the meat mixture onto each piece of dough. Fold the dough and pinch the ends. If making the large pies, score each pie with a knife to release steam. Place onto a greased cookie sheet.

Finally, beat an egg with a fork and brush it onto each pie for that pretty, glossy finish. Cook at 350 degrees (F) for 15 minutes.