Mini Pork and Cabbage Pies

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Mini Pork and Cabbage Pies are the quick weeknight dinner we love with big flavor – plus, it’s perfect for entertaining around the holidays!

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Mini Pork and Cabbage Pies are my favorite go-to around the holidays!  They come together so quick and easy! These are such a fast meal and I love making them for casual get-togethers during the holiday season when friends are over. Thanks to Smithfield and the Virginia Pork Council for sponsoring this post.

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Since they are small in size, they are also great to take to holiday parties as a hearty appetizer.

We spend Christmas Day at my grandparents’ and everyone brings a dish for us to snack on while opening all the presents. This year I am definitely bringing these!

Flaky puff pastry is filled with sautéed cabbage, Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet and a little mustard to add an extra pop of flavor.

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Being born and raised and still living in Virginia, I know the best pork comes from Smithfield. They are my go-to brand for all my pork recipes, and there is a good reason, it is always high-quality, all-natural, tender and juicy. I always pick up my Smithfield Marinated Fresh Pork when I’m grocery shopping at Walmart, but you can also pick up this delicious pork at Food Lion or Harris Teeter.

Parrish Ritchie edited

I love that Smithfield has made creating an amazing fresh pork dish so easy with their pre-marinated pork loins. All the guess work is taken out. All you do is pick your flavor, open the package, cube, and cook! It’s a one-step meal!!

Smithfield Marinated Fresh Pork is perfect for any hassle-free holiday meals, and since this dish is ready in about 30 minutes or less, you have more time for the holidays!

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Smithfield Marinated Fresh Pork is quick and easy to cook and comes in a great variety of flavors, like Slow Smoked Mesquite, Roasted Garlic and Herb, Original Recipe, Steakhouse Mushroom, and of course the Applewood Smoked Bacon flavor I am using for this recipe.  

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With all the flavor already there, you just have to quickly cook it, and it is so easy! I really love cooking with fresh pork because it’s so versatile, lends itself well to any cooking style, and pairs well with a variety of flavors and ingredients – the possibilities are endless! Fresh pork cuts such as loin filets, boneless loins, sirloin roasts, tenderloins, and pork chops should be cooked to an internal temperature of 145F followed by a three-minute rest.

Mini Pork and Cabbage Pies with Grain Mustard and Puff Pastry

  • Dice the pork loin filet into cubes and sauté with cabbage until cooked through.
  • Add mustard and remove from heat.
  • Preheat oven to 350F.
  • Place pork mixture into puff pastry squares and fold over.
  • Brush with egg wash.
  • Bake until golden.

So, this holiday season, make these Mini Pork and Cabbage Pies with Grain Mustard and Puff Pastry as the perfect quick holiday dinner.

Smithfield Fresh Pork has your back this holiday season with their quick, easy, and hassle-free Marinated Fresh Pork products, helping you get a festive meal on the table in no time!


For more yummy pork recipes and info visit Smithfield and the Virginia Pork Council!

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Mini Pork and Cabbage Pie with Grain Mustard and Puff Pastry

Mini Pork and Cabbage Pie with Grain Mustard and Puff Pastry


  • 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
  • 4 cups shredded cabbage
  • 1 tablespoon grain mustard
  • puff pastry sheets
  • 1 egg beaten


  1. Preheat oven to 350
  2. Dice your pork loin into cubes
  3. Saute the pork, mustard and cabbage together in a large skillet over medium high heat until pork is cooked through.
  4. Cut your puff pastry into squares and spoon filling into the middle of each one.
  5. Fold the square over into a triangle pressing the edges to seal.
  6. Brush with egg wash
  7. Bake 15-20 minutes until golden brown.
  8. Serve

This is a sponsored post written by me on behalf of Smithfield and the Virginia Pork Council.

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  1. These sound delish! I love that the flavor combo is unusual for me. I hardly ever cook with cabbage but mostly because I don’t know what to do with it. Thanks for the inspiring recipe!

  2. Bought your Vintage Church Cookbook. OMG took me back 60 yrs to my childhood at church potlucks in various Presbyterian churches. Might consider going back to church again . But anyway for sure going to make a bunch of these recipes again.

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