Barbecued Pork Pie 1 cup water 6 tablespoons butter (no substitutes) 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Barbecued Pork Pie cont. 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 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

Barbecued Pork Pie shiny. Stir in cheese. Spread onto the bottom and up the sides of greased 11-in. x 7-in. x 2-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. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008