Barbecued Pork Pie Recipe

Barbecued Pork Pie Recipe photo by Taste of Home

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I've had this recipe so long that I can't even remember where I got it. It's delicious, easy to prepare and unique because of the puff pastry crust. It's pretty too, so you can't lose.—Gigi Morgan, Indianapolis, Indiana

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Barbecued Pork Pie Recipe

Prep: 20 min. Bake: 35 min.

Yield: 6 Servings

20 35 55

Ingredients

1 cup water
6 tablespoons butter, cubed
1/2 teaspoon salt
Dash pepper
1 cup all-purpose flour
4 eggs
1-1/2 cups (6 ounces) shredded Swiss cheese
FILLING:
1 medium green pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 tablespoon butter
2 tablespoons minced fresh parsley
1 tablespoon cornstarch
1 can (8 ounces) tomato sauce
3/4 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon sugar
2-1/2 cups cubed cooked pork
1/2 cup shredded Swiss cheese

Directions

In a saucepan, bring the water, butter, salt and pepper to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese.
Spread onto the bottom and up the sides of greased 11-in. x 7-in. baking dish. Bake at 400° for 20 minutes.
Meanwhile, in a saucepan, saute green pepper, onion and garlic in butter until tender. Sprinkle with parsley and cornstarch; stir until blended. Stir in the tomato sauce, broth, Worcestershire sauce and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the pork. Pour into crust; sprinkle with cheese. Bake 15-20 minutes longer or until puffed and golden. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 534 calories, 32 g fat (18 g saturated fat), 265 mg cholesterol, 826 mg sodium, 24 g carbohydrate, 2 g fiber, 35 g protein.

Originally published as Barbecued Pork Pie in Casserole Cookbook , p186