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.
PORK POTPIE
Although I determine what foods will appear on our table each night, the whole family decides if the new dishes I try are winners or losers. This hearty potpie was a hands-down keeper!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling. , In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside. , On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown.
Nutrition Facts :
HOMESTYLE PORK POT PIE
Homestyle Pork Pot Pie goes together quickly with the use of store-bought pie dough and leftover pork. Comfort food for all!
Provided by Renee Goerger
Categories Easy Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- On a lightly floured surface, carefully roll out one of the pie crusts. Transfer the pie crust to a prepared pie pan that has been sprayed with non-stick spray.
- **Note - To help with the transfer of the dough, roll the dough loosely onto the rolling pin and unroll it carefully over the pie pan. Press the dough into the pie pan and allow the excess to fold over the sides of the pan. Set aside.
- In a large stockpot over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes. Switch to a whisk and add the chicken stock, salt, pepper, and garlic. Whisk continually until the mixture heats and thickens (approximately 5-7 minutes).
- Using a wooden spoon, stir in the thyme, mustard, pork, minced garlic, and frozen vegetables. Cook, stirring occasionally to heat through.
- Carefully pour the pork filling into the prepared pie crust. On a lightly floured surface, roll the second pie crust out like the first one. Transfer the dough over the pork filling (on the rolling pin) and carefully unroll to cover.
- Use a paring knife to trim the excess dough away (saving some for the leaf garnish), and use a fork to press and seal the bottom and top crusts together.
- Use a paring knife to cut some steam holes into the top crust, and insert a pie bird (optional).
- Use some of the trimmed dough to cut out leaf shapes and use a little water to adhere the leaves to the top of the pie (optional).
- In a small bowl, mix the egg and 1 tablespoon water. Brush the egg wash over the top crust.
- Place the pie on a baking sheet and bake in a preheated oven for 40-45 minutes or until the crust is golden brown and the filling is heated through.
- Cool for at least 20 minutes and serve.
Nutrition Facts : ServingSize 1 grams, Calories 235 kcal, Carbohydrate 9 g, Protein 16 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 511 mg, Fiber 1 g, Sugar 1 g
PORK PIE
This is a great dish to make around the holidays because it is not only great served hot but is every bit as good warm or at room temperature. Just set it out when guests arrive and watch it disappear. I would say it makes great leftovers but it has never made it that far.
Provided by Michael Symon : Food Network
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the double crust leaf lard pastry: In a bowl, mix the flour and salt together with 2 knives. Cut in the lard until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture, a spoonful at a time, stirring with a fork and adding just enough water so it holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour.
- For the pork filling: Heat a 10-inch cast-iron skillet over medium heat. Add the bacon and cook until crisp; remove to a plate. Add the pork and a pinch of salt and brown for 2 minutes; remove to a plate. Add the potatoes, celery, celery leaves, parsley, savory, garlic and onions and sweat for 3 to 5 minutes. Deglaze the skillet with 1 cup of water, scraping up the brown bits from the bottom with a wooden spoon. Add the pork and bacon back to the skillet with the cinnamon, cloves and a large pinch of salt, and simmer until the liquid has evaporated, 20 minutes.
- While the mixture is simmering, preheat the oven to 400 degrees F. Lightly flour a work surface. Roll out the chilled pastry into two 13-inch rounds for a 10-inch double-crust pie, or into one 14-inch round for a single-crust pie. If using the double-crust method, line a 10-inch pie plate with one of the pastry rounds and fill with the meat mixture; cover with the remaining pastry. Trim and crimp the edges to seal, and cut small steam vents. Brush the top of the pastry with the egg yolk and milk mixture. If using the single-crust method, place the meat mixture in a 10-inch pie plate and cover with the single pastry round. Trim, press the edges into the sides of the pan and cut small steam vents in the center. Brush the top of the pastry with the egg yolk and milk mixture. Bake until the crust is golden, 35 to 40 minutes. Let cool for 30 minutes and serve warm.
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
PORK PIE
This savory, double-crusted pie is delicious served warm or chilled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Number Of Ingredients 16
Steps:
- In a large skillet over medium-high heat, cook bacon until fat begins to render, about 2 minutes. Add ground pork and cook, breaking it up into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer to a plate. Return skillet to medium-high; swirl in oil. Add onion, garlic, and celery; season with salt. Cook, stirring occasionally, until softened and brown in spots, 7 to 9 minutes. Return pork mixture and any accumulated juices to skillet. Stir in potato, broth, cinnamon, and clove; season with pepper. Reduce heat to medium and simmer, stirring occasionally, until broth is mostly evaporated, 25 to 28 minutes.
- Transfer pork mixture to a bowl and let cool to room temperature, about 30 minutes. Lightly beat 1 egg; stir into pork mixture with parsley.
- Preheat oven to 400 degrees with racks in center and lowest positions. Roll out one disk of dough to an 11-inch round on a work surface dusted with flour. Transfer to a 9-inch pie plate; trim edges to a 1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining dough to an 11-inch round and center over filling. Trim edges to a 1/2-inch overhang. Fold edges of top crust under edges of bottom crust, tucking dough until flush with edge of pie plate. Crimp edges with the tines of a fork. Freeze until firm, about 20 minutes. Beat remaining egg with 1 teaspoon water. Brush crust with egg wash, then cut a few vents in top of crust.
- Bake the chilled pie on the center rack with a rimmed baking sheet on the lowest rack (to catch any drips) until crust is golden brown and filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool on a wire rack 30 minutes before slicing. Serve with mustard and cornichons.
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
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.
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