PORK POT PIE
For those Red meat lovers in my life! Feel free to substitute beef steak for the meat or butternut squash for a sweet potato! I love this because it is relatively inexpensive and very easy to be super creative with flavors!
Provided by Rain_Melon
Categories Pot Pie
Time 1h20m
Yield 2 pies
Number Of Ingredients 16
Steps:
- PIE CRUST: Makes one set top/bottom.
- Mix together white wheat flour, salt, and sugar.
- Cut shortening or butter into flour. I like to leave pretty good size chunks of shortening or butter to make the pie crust more flaky.
- Add ICE COLD water a Tbsp at a time until flour/shortening pieces stick together and are ballable. ** I always add a different amount of water when doing pie crust. At most you may use a 1/4 C of water and at least you may use 1/8°C I think it depends on the moisture in the flour/sugar/salt/air as to how much you would add.**.
- Split ball into half and roll out bottom and top of pie crust to a 1/2 centimeter thickness.
- FILLING: Fills 2 pie crusts
- Flour pork chops and cook in frying pan on med-low heat with butter. Take out, cube, and set aside.
- Cube sweet potatoes, onion, red pepper, Fresno pepper and spices into frying pan with chicken broth. Bring to boil and simmer for 15-20 minute
- Put an equal ratio of flour and butter together in a small cup (usually one tbsp to one tbsp is enough) mix into broth and veggies. This will thicken the broth to make it more like a gravy. You can use several different techniques to thicken broth.
- Add cubed pork and sour cream to frying pan.
- Simmer for a few min, then pour into pie crust. Cover with 2nd layer of crust. Bake for 50 min at 375.
CREAMY PORK POTPIE
This hearty entree is made for cold weather, so huddle up with the family and enjoy! You might even have enough leftover for lunch the next day. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through., Transfer to a greased 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-in. rectangle. Place over pork mixture. Brush with egg. , Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 570 calories, Fat 34g fat (16g saturated fat), Cholesterol 143mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 30g protein.
MOM'S SAVORY PORK POT PIE
This is my mom's pork pot pie, which I haven't had in a long time. It is not creamy like most pot pies but rather rich, meaty, and juicy. Always better the next day, if it can last that long. You might want to make two for that very reason. All measurements are approximate.
Provided by Ransomed by Fire
Categories Savory Pies
Time 1h30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 370°F.
- Cook bite size potato pieces in a small amount of water until almost tender.
- Add vegetables and chunks of pork and heat through.
- Drain most of the water.
- Add onion, Ramen noodle seasoning packet, salt, pepper, garlic to taste.
- Pour mixture into crust and top with crust.
- Cut 3-4 slits in top crust.
- Bake for 1 hour or until crust is well browned.
Nutrition Facts : Calories 193.1, Fat 7.1, SaturatedFat 2.3, Sodium 221.4, Carbohydrate 28.8, Fiber 3.5, Sugar 3.2, Protein 3.9
POTATO PORK PIE
I posted this recipe before I tried it, because it looked so good. I finally made this tonight and it is a huge hit with my family. Really great flavor and super easy to throw together. From 2001 Taste of Home Annual Cookbook.
Provided by MarlaM
Categories Savory Pies
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Cook potatoes until tender, drain well and mash with cream, 2 tbsp butter, salt and pepper.
- Spread 1 1/2 cups mashed potatoes into greased, shallow 1 1/2 quart baking dish.
- In a skillet, saute onion and garlic in remaining butter until tender.
- Stir in flour until blended.
- Gradually stir in broth, mustard, thyme and 2 tbsp parsley.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in pork; heat through.
- Pour over potato crust.
- Pipe or spoon remaining potatoes over top.
- Bake, uncovered, for 35-40 minutes or until potatoes are lightly browned.
- Sprinkle with remaining parsley.
Nutrition Facts : Calories 273.2, Fat 13.6, SaturatedFat 8, Cholesterol 39.1, Sodium 920.6, Carbohydrate 33.4, Fiber 4, Sugar 2.1, Protein 6.2
PORK TAMALE POT PIE WITH CORNBREAD CRUST
This is a great make-ahead recipe as everything can be assembled and frozen. Or just make up to the pork filling mixture, freeze, and assemble the recipe another day. Great to have on hand when there's little time to prep a great meal.
Provided by evelynathens
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Make pork mixture: In a large skillet cook onion and bell peppers in the oil over moderately-low heat, stirring, until the onion is softened.
- Add the pork and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink.
- Stir in tomato sauce, paste, corn, cumin, allspice, chili powder, Worcestershire Sauce, 1 tsp Tabasco, cornmeal and season to taste.
- Simmer mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco if necessary.
- Spoon mixture into shallow 2 ½ quart casserole.
- (may be made 1 day in advance).
- Preheat oven to 400°F.
- Make topping: Into a bowl, sift together flour, cornmeal, sugar and baking powder; add the butter, milk and the egg, and stir the batter until it is just combined.
- Stir in cheddar and chili peppers and drop batter by large spoonfuls around edge of casserole.
- Bake for 10 minutes then reduce heat to 350F and bake 30 minutes longer.
Nutrition Facts : Calories 754.1, Fat 42.9, SaturatedFat 17.4, Cholesterol 151.3, Sodium 778.5, Carbohydrate 63.2, Fiber 5.9, Sugar 12.8, Protein 32.2
MARTHA'S PERFECT PORK PIES
This recipe is a family favorite that was handed down to me from my mother who grew up in Fort Kent, Maine on the Canadian border.This is the traditional tourtie're pie.
Provided by Foreverspots
Categories Savory Pies
Time 1h
Yield 2 PIES, 8 serving(s)
Number Of Ingredients 14
Steps:
- For Pork Filling: In a dutch oven or soup pot, Boil together 1/4 cup water, 2 lbs. pork,{ break it up } 1/2 cup chopped onion,1/2 teaspoons pepper,1 teaspoons salt,2 teaspoons allspice, 1 teaspoons nutmeg, 1/2 teaspoons ground cloves.
- Boil together till pork is cooked { no longer pink} & water is absorbed.
- ADD COOLED MASHED POTATOES. MIX TOGETHER.
- While pork is cooking, MAKE CRUST: Mix flour & salt together.
- Blend in Crisco with a pastry blender or a fork. {I use a fork}.
- Blend till crumbly {pea size}.
- Mix in ICE COLD water till dough forms.
- Cut in half evenly.
- ROLL out each piece on a WELL FLOURED surface.
- Place one crust in a 9" pie pan.
- Fill with 1/2 of pork mixture.
- Place other crust on top of filled pie.
- Pinch edges all the way around to seal crust.
- Brush egg wash on top of crust.
- BAKE 400* about 30 minutes or till golden brown.
Nutrition Facts : Calories 705.4, Fat 44.5, SaturatedFat 15.2, Cholesterol 105, Sodium 664.7, Carbohydrate 49.7, Fiber 4.4, Sugar 2.1, Protein 26.2
MEXICAN PORK POT PIE WITH BLACK BEANS AND CORNBREAD CRUST
The pork mixture can be made a day in advance and refrigerated. Cooking time does not include cooking pork. You can also make this with ground beef. This is spicy, if you want to reduce the heat, then omit the jalapeño or Tabasco sauce. This is a really tasty dish, and the cornmeal topping just by itself is good baked in an 8x8-inch buttered baking dish, I baked mine for about 25 minutes at 350 degrees!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
- For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
- Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
- Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
- Spoon the mixture into prepared baking dish.
- To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
- Add in melted butter, milk and egg; stir until JUST combined.
- Add in grated cheese and chili peppers.
- Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
- If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
- Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.
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