SPICED PORK & POTATO PIE
This budget-friendly French-Canadian speciality, known as tourtière, is traditionally served at Christmas, but with salad it makes a perfect spring supper
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the potato until tender, drain and mash, then leave to cool. Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned. Add the garlic, spices, stock, plenty of pepper and a little salt and mix well. Remove from the heat, stir into the potato and leave to cool.
- Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin. Fill with the pork mixture and brush the edges of the pastry with water. Roll out the remaining dough and cover the pie. Press the edges of the pastry to seal, trimming off the excess. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.
- Bake for 30 mins until the pastry is crisp and golden. Serve cut into wedges with a crisp green salad. Leftovers are good cold for lunch the next day, served with a selection of pickles.
Nutrition Facts : Calories 466 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
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 :
POTATO PORK PIE
A true comfort food that's impossible to resist, this main dish is hearty and saucy with flavors that blend so nicely together. Many shepherd's pie recipes call for beef, so this pork version is a tasty change of pace. -Michelle Ross, Stanwood, Washington
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water; bring to a boil. Cover and cook for 15-20 minutes or until tender. Drain well. Mash potatoes with the cream, 2 tablespoons butter, salt and pepper. Spread 1-1/2 cups of mashed potatoes into a greased shallow 1-1/2-qt. baking dish. , In a large skillet, saute onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in broth, mustard, thyme and 2 tablespoons parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust. , Pipe or spoon remaining mashed potatoes over top. Bake, uncovered, at 375° for 35-40 minutes or until the potatoes are lightly browned. Sprinkle with remaining parsley.
Nutrition Facts : Calories 391 calories, Fat 19g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 736mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
SPICED PORK AND POTATO PIE
Make and share this Spiced Pork and Potato Pie recipe from Food.com.
Provided by cakeinmyface
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to gas mark 6. Boil potato until tender drain and mash, leave to cool.
- Heat oil in non stick pan add the mince and onion and quickly fry until browned, add garlic spices and stock plenty of pepper a little salt and mix well. Remove from the heat stir potato and leave to cool.
- Roll our pasty and line base of a 20- 23cm pie tin. Fill with pork mixture and brush edges of pastry to seal trimming off excess, prick the top of the pastry case to allow steam to escape and glaze top with the beaten egg.
- Bake for 30 minutes until crisp and golden cut into wedges and serve with a crisp green salad.
Nutrition Facts : Calories 368.3, Fat 22.2, SaturatedFat 5.5, Cholesterol 35.2, Sodium 335.9, Carbohydrate 36.7, Fiber 3.4, Sugar 1.3, Protein 5.8
PUMPKIN PIE SPICED PORK LOIN WITH SWEET POTATO CASSEROLE
All your favorite seasonal flavors come together in this cozy cool-weather dish. A rub made with brown sugar and warm spices is a quick way to add flavor to tender pork. Pop the sweet potato casserole into the oven when the roast is halfway done, and everything will finish together.
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the pork: In a small bowl, mix together the brown sugar, pumpkin pie spice, garlic powder, onion powder, mustard powder, 1 tablespoon salt and 1 teaspoon black pepper. Stir in the olive oil to combine. Rub onto the pork on all sides. Put in an 8-by-12-inch rimmed baking dish and let sit at room temperature for 1 hour.
- Position the racks in the top and bottom of a large countertop oven and preheat to 350 degrees F.
- Transfer the baking dish to the bottom rack of the oven. Cook until the pork is caramel colored and reaches an internal temperature of 145 degrees F, about 60 minutes.
- For the sweet potatoes: While the pork roasts, bring a large pot of water to a boil. Melt the butter in a medium saucepan and stir in the brown sugar, 1/2 cup water and a pinch of salt. Bring to a boil, then lower the heat to medium and simmer, stirring, until reduced and thickened, about 10 minutes.
- Meanwhile, peel the potatoes and cut them lengthwise, then lengthwise again, making long quarters. Cut the quarters into 1-inch pieces. Boil the potatoes until they give a bit when poked with a fork, about 5 minutes.
- Drain the potatoes and arrange in a single layer in a buttered 3-quart baking dish. Pour the syrup on top, making sure it covers the potatoes. Lay the lemon slices on top and bake on the top rack for 35 minutes. The potatoes are done when they are fork tender.
- When the pork and sweet potatoes are both done, remove them from the oven and increase the temperature to 400 degrees F. Transfer the pork to a carving board and pour the sauce from the bottom of the pan over it. Let rest while finishing the sweet potatoes, 10 to 15 minutes.
- Remove and discard the lemon slices from the sweet potato casserole and stir in the pecans. Top the casserole with the marshmallows and return to the oven on the bottom rack. Cook until the marshmallows puff and turn brown, about 10 more minutes.
SPICED PORK POTPIE
Chock-full of cranberries, apple, sweet potatoes, cinnamon and cloves, this scrumptious meat pie smells just like autumn as it bakes! The original recipe called for a pastry crust, but I prefer the fuss-free batter crust on top. -Kay Krause Sioux Falls, South Dakota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook pork in 2 tablespoons butter until no longer pink. Add the cider and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the fruit and seasoning; simmer 10 minutes longer., Melt remaining butter; stir in flour until smooth. Slowly add to meat mixture. Bring to a boil; cook for 1-2 minutes or until thickened. Discard cloves. Stir in sweet potatoes. Pour into a greased 3-qt. baking dish., For crust, combine the flour, baking powder and salt in a bowl. Combine the milk and butter; stir into dry ingredients until smooth. Spread over filling. Bake at 400° for 28-32 minutes or until crust is browned.
Nutrition Facts : Calories 857 calories, Fat 46g fat (24g saturated fat), Cholesterol 215mg cholesterol, Sodium 777mg sodium, Carbohydrate 70g carbohydrate (36g sugars, Fiber 5g fiber), Protein 42g protein.
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