Publisher Photo
Publisher Photo
Folks savor this hearty meat pie. The flaky crust is filled with pork, potatoes, celery, onion and a blend of seasonings.—Marcella Moore, Washington, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min.

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 1-1/2 pounds ground pork
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 2 medium potatoes, peeled and shredded
  • 1-1/2 cups water
  • 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground savory
  • 1 bay leaf
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cold water
  • GLAZE:
  • 1 egg, lightly beaten
  • 1 teaspoon water

Directions

Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. In a large skillet, cook pork, onion, celery and garlic until meat is no longer pink and vegetables are tender; drain. Add potatoes, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until slightly thickened. Discard bay leaf. Beat egg and water; brush over bottom pastry. Bake at 400° for 5 minutes. Increase heat to 450°. Pour pork mixture into crust. Roll out remaining pastry to fit top of pie. Place over filling; cut slits in top. Trim, seal and flute edges. Bake for 10 minutes. Reduce heat to 350°; bake 10-15 minutes longer or until golden brown. Yield: 6 servings.
Originally published as Herbed Pork Pie in Taste of Home October/November 1999, p41

Nutritional Facts

1 piece: 632 calories, 36g fat (14g saturated fat), 124mg cholesterol, 749mg sodium, 49g carbohydrate (5g sugars, 2g fiber), 26g protein.

  • Pastry for double-crust pie (9 inches)
  • 1-1/2 pounds ground pork
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 2 medium potatoes, peeled and shredded
  • 1-1/2 cups water
  • 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground savory
  • 1 bay leaf
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cold water
  • GLAZE:
  • 1 egg, lightly beaten
  • 1 teaspoon water
  1. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. In a large skillet, cook pork, onion, celery and garlic until meat is no longer pink and vegetables are tender; drain. Add potatoes, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until slightly thickened. Discard bay leaf. Beat egg and water; brush over bottom pastry. Bake at 400° for 5 minutes. Increase heat to 450°. Pour pork mixture into crust. Roll out remaining pastry to fit top of pie. Place over filling; cut slits in top. Trim, seal and flute edges. Bake for 10 minutes. Reduce heat to 350°; bake 10-15 minutes longer or until golden brown. Yield: 6 servings.
Originally published as Herbed Pork Pie in Taste of Home October/November 1999, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHerbed Pork Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review