Pork Pot pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the Filling:• 3 tablespoons butter• 1 sweet onion, diced• 1 medium shallot, diced• 5 celery stalks, diced• 1/3 cup all-purpose flour• 4 cups hot chicken stock• 2 1/2c smoked & roasted pork shoulder• 2 cups frozen diced carrots and peas • 2 teaspoons dried sage• Salt and freshly ground black pepper• 1 egg, whisked, for egg wash• Special equipment: 4 (5-inch) aluminum pot pie pans• 1tsp of grains of paradise• 1tbsp parsley• .5tsp salt• 1tbsp ground black pepperFor the pie crust• 2/3c butter• 2tsp garlic• 2tbsp shortening• 4-8 tbsp of water• 2c flour• 1tsp of salt• 2tbsp of sage• 2tbsp thyme
Making the pie crust
In a big bowel add together the 2c flour, 1 tsp salt, 2 tbsp of both sage, thyme& garlic. Cut the 2/3c. butter into cubes. Cut the butter & the 2tbsp of shortening into the flour mixture till it looks like corn meal. Drizzle the 4-8 tbsp of water into the mixture while gently mixing with your hand till it begins to come together. Mix with your hand till it is all most combined completely. Cut in 4 sections. Make a disk out of the dough. Wrap in plastic wrap & place in the fridge for 45mins.
Special equipment: 8 (2-inch) aluminum pot pie pans
To prepare the filling:
I large saute pan, melt butter over medium heat; add onions, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, stir in chopped pork, carrots and peas, parsley & grains of paradise. Season, to taste, with salt and pepper. Remove from heat. Let cool while rolling out dough.
To assemble pies:
Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half. Roll pieces into 6-inch rounds, about 1/4-inch thickness. Place a round in the bottom of 8 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans. Generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top. Brush with egg wash. Place on a baking sheet and bake for 35 minutes or until tops are golden brown and filling is bubbling.
Number of Servings: 8
Recipe submitted by SparkPeople user HPEHLING.
In a big bowel add together the 2c flour, 1 tsp salt, 2 tbsp of both sage, thyme& garlic. Cut the 2/3c. butter into cubes. Cut the butter & the 2tbsp of shortening into the flour mixture till it looks like corn meal. Drizzle the 4-8 tbsp of water into the mixture while gently mixing with your hand till it begins to come together. Mix with your hand till it is all most combined completely. Cut in 4 sections. Make a disk out of the dough. Wrap in plastic wrap & place in the fridge for 45mins.
Special equipment: 8 (2-inch) aluminum pot pie pans
To prepare the filling:
I large saute pan, melt butter over medium heat; add onions, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, stir in chopped pork, carrots and peas, parsley & grains of paradise. Season, to taste, with salt and pepper. Remove from heat. Let cool while rolling out dough.
To assemble pies:
Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half. Roll pieces into 6-inch rounds, about 1/4-inch thickness. Place a round in the bottom of 8 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans. Generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top. Brush with egg wash. Place on a baking sheet and bake for 35 minutes or until tops are golden brown and filling is bubbling.
Number of Servings: 8
Recipe submitted by SparkPeople user HPEHLING.
Nutritional Info Amount Per Serving
- Calories: 674.4
- Total Fat: 46.2 g
- Cholesterol: 150.1 mg
- Sodium: 1,408.3 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 3.6 g
- Protein: 19.7 g
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