Italian Pork Pie Recipes
ITALIAN PORK AND RICE CASSEROLE
Looking for a dinner that you can make on the fly? This easy casserole has flexibility built right into it, which we know you'll appreciate on busy nights when dinner needs to get on the table fast. It starts with pork, but which cut you use is up to you-try it with pork chops, pork loin or tenderloin. From there, it gets Italian seasoning and the unexpected addition of Progresso™ cannellini beans, a pantry staple that ups the heartiness factor in this warming dinner. It's a riff on classic rice casserole that keeps the easy prep and one-dish cleanup but switches up the flavor for something fun and out of the ordinary.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- In 8-inch sauté pan, melt butter over medium heat. Add bread crumbs; toast 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Top evenly with pork, followed by beans, bell pepper and onions. In small bowl, mix broth, Italian seasoning and salt; pour on top. Cover with foil. Bake 40 minutes.
- Stir cheese and whipping cream into pork mixture. Replace foil; bake 20 to 25 minutes longer or until rice is tender, pork is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with toasted bread crumbs and basil.
Nutrition Facts : Calories 420, Carbohydrate 38 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 3 g, TransFat 0 g
PORK PIE
This is a great dish to make around the holidays because it is not only great served hot but is every bit as good warm or at room temperature. Just set it out when guests arrive and watch it disappear. I would say it makes great leftovers but it has never made it that far.
Provided by Michael Symon : Food Network
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the double crust leaf lard pastry: In a bowl, mix the flour and salt together with 2 knives. Cut in the lard until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture, a spoonful at a time, stirring with a fork and adding just enough water so it holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour.
- For the pork filling: Heat a 10-inch cast-iron skillet over medium heat. Add the bacon and cook until crisp; remove to a plate. Add the pork and a pinch of salt and brown for 2 minutes; remove to a plate. Add the potatoes, celery, celery leaves, parsley, savory, garlic and onions and sweat for 3 to 5 minutes. Deglaze the skillet with 1 cup of water, scraping up the brown bits from the bottom with a wooden spoon. Add the pork and bacon back to the skillet with the cinnamon, cloves and a large pinch of salt, and simmer until the liquid has evaporated, 20 minutes.
- While the mixture is simmering, preheat the oven to 400 degrees F. Lightly flour a work surface. Roll out the chilled pastry into two 13-inch rounds for a 10-inch double-crust pie, or into one 14-inch round for a single-crust pie. If using the double-crust method, line a 10-inch pie plate with one of the pastry rounds and fill with the meat mixture; cover with the remaining pastry. Trim and crimp the edges to seal, and cut small steam vents. Brush the top of the pastry with the egg yolk and milk mixture. If using the single-crust method, place the meat mixture in a 10-inch pie plate and cover with the single pastry round. Trim, press the edges into the sides of the pan and cut small steam vents in the center. Brush the top of the pastry with the egg yolk and milk mixture. Bake until the crust is golden, 35 to 40 minutes. Let cool for 30 minutes and serve warm.
ITALIAN PORK PIE
Good hot or cold.
Provided by JACLYN
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 500 degrees F (260 degrees C).
- Roll out dough to fit a 9-inch pie plate.
- Place ground pork, rosemary, bread crumbs, parsley, and onion in a medium-size bowl; mix until well blended. Remove casings from sausage, and crumble into the mixture. Season with salt and pepper.
- Sprinkle 1/4 cup grated Parmesan cheese into the bottom of pie shell. Spread pork mixture on top of cheese, and sprinkle with remaining Parmesan. Place top crust over filling, and crimp the edges together. Cut vents in top crust.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until crust is golden brown, about 35 to 40 minutes more. Cover edges of crust with foil if they begin to get too brown.
Nutrition Facts : Calories 688.1 calories, Carbohydrate 32.5 g, Cholesterol 103.4 mg, Fat 48.3 g, Fiber 2.7 g, Protein 29.1 g, SaturatedFat 16.3 g, Sodium 1076.1 mg, Sugar 1.8 g
LYNN'S ITALIAN MEAT PIE
A decadent savory pie that will leave you wanting for nothing.
Provided by Lynn Socko
Categories Savory Pies
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. Prepare pie crust and refrigerate while cooking meat.
- 2. Place ground beef, Italian sausage, garlic and onion in skillet till meat is browned. Drain any excess grease. Add enough sauce to pan to make the meat moist, but NOT soupy or saucy.
- 3. Add Italian seasoning and basil. Simmer for 10 min. Meanwhile roll out pie crust large enough to fit in a 12" deep dish skillet or pan.
- 4. Place a large piece of parchment paper in bottom of pan, this will allow for easier removal, unless using a springform pan. Place dough in pan, I used a cast iron skillet. Make sure dough comes almost all the way up the sides of the pan.
- 5. Spoon in just enough sauce (not meat mixture) to barely cover bottom.
- 6. Add slices of fresh mozzarella. Spoon in all of meat mixture.
- 7. Top with Bruschetta Jack cheese (or your favorite Italian blend). Tears pieces of prosciutto and drop on top of pie as well as Parmesan cheese.
- 8. Bake 375° for 50 min. Allow to cool for 15-20 min before removing from pan.
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- Place the flour in a large bowl. Add salt and baking powder and stir until combined. Cut the shortening into cubes and using your fingers or a pastry blender, work the shortening into the flour until the mixture resembles course crumbs.
- Preheat oven at 375°F. Remove the dough from the refrigerator and cut into 4 pieces. Flour your work surface as well as a rolling pin and roll the dough into a circle (about 1/8 inch thick) wide enough to cover the bottom and sides of your pie plate. Transfer dough to the pie plate.
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- I use pigs trotters for my savoury pork pie jelly, but you can also use gelatin sheets if you prefer.
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- For the pie filling, mix all the ingredients in a large bowl with clean hands, until combined. Season with pink salt and white pepper. Cover and chill while you make the pastry.
- For the crust, bring the lard and 220ml water to the boil in a pan. Put the flour into a heatproof bowl, then pour over the melted lard and water and mix with a wooden spoon until it forms a dough.
- Grease a terrine tin or loaf tin about 25cm x 9cm x 7cm lightly with lard. Use the larger piece of pastry to line the tin, using your hands to mould around the inside of the tin as you go, making sure there are no breaks or gaps.
- Heat the oven to 180C/fan 160C/gas 4. Put the pie onto a baking tray and cook the pie for 45 minutes to 1 hour until a meat thermometer reads 65C.
- When cooked, allow to cool to room temperature in the tin, before chilling in the fridge overnight.
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- Cut butter into small chunks and put it into the bowl of a food processor fitted with the s-shaped chopping blade. Add flour, and salt. Pulse about 10 times. Then add the water and pulse about 10 more times or until the texture resembles cornmeal. Pour the mixture into a large bowl or onto a clean surface and, using the heal of your hand, press it little by little, until the butter and flour are incorporated. Divide the dough in half, gather it into two balls, flatten the balls into discs, cover with plastic wrap and refrigerate for at least 15 minutes or up to 24 hours.
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