Best Pork Picadillo Pie Recipes

Pork Picadillo Tamale Pie image

Provided by Bree Hester

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 23

3 tablespoons olive oil
3/4 lb lean ground pork
1 chipotle chile in adobo sauce, chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
1 small onion, chopped
3 cloves garlic, chopped
1 tablespoon packed brown sugar
3 tablespoons tomato paste
3 tablespoons apple cider vinegar
1/4 cup sliced green olives
1 tablespoon capers
Salt and pepper
1 cup water
3 cups Progresso™ chicken broth (from 32-oz carton)
1 cup instant (quick-cooking) polenta
2 tablespoons butter
1 tablespoon honey
Salt and pepper
1 1/2 cups shredded smoked Cheddar cheese (6 oz)

Steps:

In 12-inch skillet, heat oil over medium-high heat. Add pork; cook, breaking up clumps with spoon. Stir in chile, cumin, cinnamon, oregano, pepper flakes and allspice. Cook about 6 minutes or until pork is no longer pink. Add onion; cook and stir 5 minutes longer.
Add garlic; cook 1 minute. Stir in brown sugar, tomato paste, vinegar, olives and capers. Season well with salt and pepper. Add water; reduce heat so mixture simmers. Simmer 15 minutes (sauce will thicken).
Meanwhile, heat oven to 450°F. In 3-quart saucepan, heat chicken broth to boiling. With whisk, slowly stir in polenta. Cook about 3 minutes, stirring constantly, until polenta thickens. Stir in butter and honey. Season well with salt and pepper.
Pour pork mixture into ungreased 12x8-inch (2-quart) glass or ceramic baking dish. Spread polenta mixture over pork mixture. Sprinkle cheese over top.
Bake 2 to 3 minutes or until cheese melts and bubbles.

Nutrition Facts : ServingSize 1 Serving

Pork picadillo pie image

Provided by Lynnda Cloutier @eatygourmet

Categories Pork

Number Of Ingredients 13

- 1 box pillsbury® refrigerated pie crusts, softened as directed on box
- 1 lb boneless pork loin, cut into 1/2-inch cubes
- 1/2 cup chopped onion (1 medium)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 box (9 oz) green giant® niblets® frozen whole kernel corn
- 1 can (4.5 oz) old el paso® chopped green chiles
- 1/2 cup chili sauce
- 1/4 cup sliced pimiento-stuffed green olives
- 1/4 cup raisins
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 teaspoons milk
- 1 tablespoon cornmeal

Steps:

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9 1/2- or 10-inch deep-dish glass pie plate.
Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot. Add pork and onion; cook 3 to 5 minutes, stirring occasionally, until pork is no longer pink
Add tomatoes, corn, green chiles, chili sauce, olives, raisins, cumin and salt. Heat to boiling. Reduce heat to medium; simmer 5 minutes, stirring occasionally, until slightly thickened. Remove from heat; cool 5 minutes.
Spoon mixture into crust-lined pie plate. Cut 4 wide slits or small designs in second crust; place crust over pork mixture. Seal edge and flute edge. Brush crust with milk; sprinkle with cornmeal.
Bake 25 to 35 minutes or until deep golden brown. Cover crust edge with 2- to 3-inch-wide strips of foil after 10 to 15 minutes of baking to prevent excessive browning. Let pie stand 5 to 10 minutes before serving