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Barbecued Pork Pie

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

6 ServingsPrep: 20 min. Bake: 35 min.

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

2 of 2

Barbecued Pork Pie (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.