Taste of Home
Pork Potpie
TOTAL TIME: Prep: 30 min. Bake: 50 min.
YIELD: 6 servings.
Although I determine what foods will appear on our table each night, the whole family decides if the new dishes I try are winners or losers. This hearty potpie was a hands-down keeper!
Ingredients
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CRUST:
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3 cups all-purpose flour
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1/2 teaspoon salt
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1 cup shortening
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5 to 6 tablespoons cold water
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1 egg
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1 tablespoon vinegar
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FILLING:
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1-1/2 cups cubed peeled potatoes
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1/2 cup thinly sliced carrots
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1/4 cup thinly sliced celery
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1/4 cup chopped onion
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1 cup water
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2 cups diced cooked pork
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3/4 cup pork gravy
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1/2 teaspoon dried rosemary, crushed, optional
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1/4 teaspoon salt
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1/8 teaspoon pepper
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Half-and-half cream, optional
Directions
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1.
In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling.
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2.
In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside.
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3.
On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown.
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