Individual Pork & Cranberry Potpies Recipe

Preheat oven to 450 °. In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, until berries pop, about 10 minutes. In a small bowl, mix flour and water until smooth; stir into cranberry mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in pork; remove from heat. On a work surface, unroll pastry sheets. Roll each to a 12-in. circle. Using a 5-in. disposable foil potpie pan as a guide (top side down), cut out eight 5-1/2-in. pastry circles, rerolling scraps as needed. Divide pork mixture among eight 5-in. disposable foil pans. Place pastry circles over tops; flute edges. Cut slits in pastry. Place potpies on baking sheets. Bake 15-20 minutes or until crust is golden brown and filling is bubbly. Freeze option: Cover and freeze unbaked potpies. To use, bake frozen pies on baking sheets in a preheated 400 ° oven 40-50 minutes or until golden brown and a thermometer inserted in center reads 165 °.