Herbed Pork Pie
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 ⓘ
- 1 egg, lightly beaten ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
863
kcal
43% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Low-fat
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).