mix the pork filling ingredients together and set it aside, if you have a good pork sausage you probably don't have to add anything to it just have it ready to stuff pies
preheat the oven to 375˚
cut strips of parchment to help lift the pies out of the muffin tin if desired
put the flour and about 4 TBSP of the butter in a bowl and work the butter into the flour until it resembles coarse crumbs
then bring the water, remaining butter, and salt to a quick boil
when the butter has melted remove it from the heat and pour over the flour mixture
stir until combined
let it cool for a minute or two until you can knead it comfortably with your hands
knead it for 3-4 minutes, it's done when it's smooth and lump-free
divide it into 2/3s and 1/3
roll out the bigger piece of dough to about 1/10 of an inch
use a 4 1/2 inch cookie cutter to cut 8 circles
put a parchment strip in the bottom of one well of a muffin tin
lay a dough circle over it and gently ease it into the muffin tin
repeat with remaining dough
divide the filling into 8 equal pieces and place in the bottom crusts
roll the remaining dough out and cut smaller circles for the top
you can cut steam holes in them if you like OR you can leave them plain (I did plain)
brush the top rim of the pastry with beaten egg and lay one top crust on it, pinch together to seal it
repeat with remaining top crusts
brush the top with the beaten egg
bake in the preheated oven for 40 minutes
gently remove the pies from the muffin tin
brush the sides with the beaten egg and the top one more time as well
place pies on a baking sheet
bake for another 10 minutes
serve hot
Notes
*Measure your muffin tin to get the best size of cookie cutters for the top and bottom crusts