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Barbecued Pork Pie

 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.


  • 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
  • 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


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