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Herbed Pork Pie

 Herbed Pork Pie
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
6 ServingsPrep: 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°

2 of 2

Herbed Pork Pie (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 632 calories, 36 g fat (14 g saturated fat), 124 mg cholesterol, 749 mg sodium, 49 g carbohydrate, 2 g fiber, 26 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.