Molasses-cured pork loin and gravy inside a flaky, sage-scented pie crust is totally worth a little time and effort. The technique for hot water crust is the only thing traditonal about these bad boys. Pork is marinated for 24 hours, then cooked in your Instapot the day before. They're easy to bake in a muffin tin, travel well, and are even better the next day, if any last that long.
Servings: 12 pies
Try adding thyme, savory, rosemary, or your favorite herbs in place of, or in addition to, fresh sage. You could make equally good pies with BBQ Pulled Pork, Poached Salmon, or Smoked Chicken. Caramelized onions are nice additions, and make a damn fine pie on their own.