Pork And Egg Pie
A hearty pork and egg pie featuring tender meat, sliced boiled eggs, and flavorful herbs encased in flaky pastry, perfect for family dinners or special gatherings.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cut lean pork into bite-sized pieces and chop the small onion.
- Add chopped onion, salt, pepper, and mixed herbs to the pork.
- Cover with water and simmer for 2 hours.
- Drain the meat, reserving the juices.
- Line a 9-inch pie plate with pastry.
- Place the cooked meat and onion mixture into the pie plate.
- Sprinkle with mixed herbs.
- Lay slices of boiled eggs on top of the meat.
- Thicken the reserved juices by mixing with cornstarch and simmering for 1 to 2 minutes.
- Pour the thickened juices over the meat and eggs.
- Cover with pastry, seal the edges well, and slash the middle to allow steam to escape.
- Bake in the preheated oven for 30 minutes.
Tips & Substitutions
For added flavor, try using garlic and fresh herbs like thyme or rosemary in the pork mixture. If you have leftover cooked pork, feel free to substitute it for the raw pork to save time. You can also use a store-bought pastry for the pie crust to make the recipe quicker and easier. This dish pairs wonderfully with a side of German Hot Green Bean Salad for a complete meal.
Serving Suggestions
Serve the Pork And Egg Pie hot, garnished with fresh herbs for a pop of color. It goes well with a light salad or steamed vegetables to balance the richness of the pie. Consider pairing it with Daddy'S Fried Green Tomatoes for a delicious twist. A dollop of tangy mustard on the side can also elevate the flavors.
Storage & Reheating
Store any leftover Pork And Egg Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual slices for a quicker option, but the crust may not stay as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Pork And Egg Pie contains roughly 175 calories, with 17g protein, 1g carbohydrates, and 11g fat. It is an excellent source of protein (34% of the Daily Value). At about 175 calories per serving, it is a lighter, protein-rich choice.
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).
Frequently Asked Questions
Can I use other meats instead of pork?
Yes, you can substitute lean beef or chicken in this recipe if you prefer. Just ensure to adjust the cooking time as needed, especially with chicken, which may require less simmering time. The flavor will change slightly, but it can still be delicious.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling. You can check the middle by inserting a knife; if it comes out hot, the pie is ready. Keep an eye on it to prevent over-browning.
Can I freeze the Pork And Egg Pie?
Yes, you can freeze the assembled pie before baking. Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 3 months. When ready to bake, thaw it in the refrigerator overnight before baking as instructed.
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).