Show Subscription Form




Hearty Pork Pie Recipe

Publisher Photo
My family adores this pie, especially at holiday time. The dough is easy to work with, and the wonderful aroma calls everyone to the table, so I don't have to!—Sue Bacon, Glencoe, Minnesota
TOTAL TIME: Prep: 45 min. + chilling Bake: 25 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 25 min. + standing
MAKES: 6-8 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup sour cream
  • 1 egg, lightly beaten
  • FILLING:
  • 4 bacon strips, diced
  • 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
  • 3 small onions, chopped
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/8 to 1/4 teaspoon ground allspice
  • 3/4 cup water
  • 1 teaspoon beef bouillon granules
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon heavy whipping cream

Nutritional Facts

1 serving (1 piece) equals 470 calories, 28 g fat (10 g saturated fat), 97 mg cholesterol, 826 mg sodium, 29 g carbohydrate, 1 g fiber, 24 g protein.

Directions

  1. In a small bowl, combine the flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Combine sour cream and egg; add to crumb mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 2 hours.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Brown pork in drippings. Add onions ; cook and stir until tender. Add garlic; cook 1 minute longer.
  3. Sprinkle with flour, salt, pepper and allspice; stir until blended. Add the water, bouillon, parsley and bacon. Cover and cook over medium-low heat for 30 minutes or until meat is tender.
  4. Divide dough in half; roll out one portion to fit a 9-in. pie plate. Transfer to pie plate; trim pastry even with edge. Spoon filling into crust. Roll out remaining pastry to fit top of plate; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with cream.
  5. Bake at 400° for 25-30 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 6-8 servings.
Originally published as Hearty Pork Pie in Casserole Cookbook 2001, p185

Nutritional Facts

1 serving (1 piece) equals 470 calories, 28 g fat (10 g saturated fat), 97 mg cholesterol, 826 mg sodium, 29 g carbohydrate, 1 g fiber, 24 g protein.

Reviews for Hearty Pork Pie

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 18, 2012

My kids and their friends loved this pie. The crust is perfect with the meat filling. I will cut the salt in half next time since the bacon makes it quite salty.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT