Pork Pot Pie With Peppered Corn Bread Crust Recipes

PORK TAMALE POT PIE WITH CORNBREAD CRUST

Steps:

• Make pork mixture: In a large skillet cook onion and bell peppers in the oil over moderately-low heat, stirring, until the onion is softened.
• Add the pork and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink.
• Stir in tomato sauce, paste, corn, cumin, allspice, chili powder, Worcestershire Sauce, 1 tsp Tabasco, cornmeal and season to taste.
• Simmer mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco if necessary.
• Spoon mixture into shallow 2 ½ quart casserole.
• (may be made 1 day in advance).
• Preheat oven to 400°F.
• Make topping: Into a bowl, sift together flour, cornmeal, sugar and baking powder; add the butter, milk and the egg, and stir the batter until it is just combined.
• Stir in cheddar and chili peppers and drop batter by large spoonfuls around edge of casserole.
• Bake for 10 minutes then reduce heat to 350F and bake 30 minutes longer.

CREAMY PORK POTPIE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through., Transfer to a greased 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-in. rectangle. Place over pork mixture. Brush with egg. , Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.

CORN-TOPPED PORK POT PIES

Steps:

• Heat oven to 425°F. Spray 8 (8-oz) ramekins (individual baking dishes) with cooking spray.
• Sprinkle pork with salt; coat with flour. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, in batches, 5 minutes or until browned. Return all pork to skillet. Stir in onion, chiles, garlic, oregano and cumin. Cook 3 minutes. Gradually stir in broth, loosening particles from bottom of skillet. Cook 3 minutes, stirring constantly, until mixture begins to thicken. Heat to boiling; stir in beans. Remove from heat. Divide mixture among ramekins.
• In medium bowl, stir corn, eggs, Bisquick mix and milk with wire whisk until combined. Spoon over pork mixture in each ramekin. Place ramekins on cookie sheet.
• Bake 20 minutes or until golden. Garnish with cilantro.

PORK TAMALE POTPIE WITH CORN BREAD CRUST

Steps:

• Make the pork mixture
• In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Stir in the tomato paste, the corn, the cumin, the allspice, the chili powder, the Worcestershire sauce, 1 teaspoon of the Tabasco, the cornmeal, and salt and black pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco. Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled.
• Make the topping
• Into a bowl sift together the flour, the cornmeal, the sugar, and the baking powder, add the butter, the milk, and the egg, and stir the batter until it is just combined. Stir in the Monterey Jack and the chili peppers and drop the batter by the large spoonfuls around the edge of the casserole.
• Bake the potpie in the middle of a preheated 400°F. oven for 10 minutes, reduce the heat to 350°F., and bake the potpie for 30 minutes more.

MOM'S SAVORY PORK POT PIE

Steps:

• Preheat oven to 370°F.
• Cook bite size potato pieces in a small amount of water until almost tender.
• Add vegetables and chunks of pork and heat through.
• Drain most of the water.
• Add onion, Ramen noodle seasoning packet, salt, pepper, garlic to taste.
• Pour mixture into crust and top with crust.
• Cut 3-4 slits in top crust.
• Bake for 1 hour or until crust is well browned.

MEXICAN PORK POT PIE WITH BLACK BEANS AND CORNBREAD CRUST

Steps:

• Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
• For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
• Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
• Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
• Spoon the mixture into prepared baking dish.
• To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
• Add in melted butter, milk and egg; stir until JUST combined.
• Add in grated cheese and chili peppers.
• Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
• If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
• Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.

HAM-AND-GREENS POT PIE WITH CORNBREAD CRUST

Steps:

• Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
• Bring mixture to a boil, and add seasoning blend and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
• Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set.

PORK POT PIE

Steps:

• PIE CRUST: Makes one set top/bottom.
• Mix together white wheat flour, salt, and sugar.
• Cut shortening or butter into flour. I like to leave pretty good size chunks of shortening or butter to make the pie crust more flaky.
• Add ICE COLD water a Tbsp at a time until flour/shortening pieces stick together and are ballable. ** I always add a different amount of water when doing pie crust. At most you may use a 1/4 C of water and at least you may use 1/8°C I think it depends on the moisture in the flour/sugar/salt/air as to how much you would add.**.
• Split ball into half and roll out bottom and top of pie crust to a 1/2 centimeter thickness.
• FILLING: Fills 2 pie crusts
• Flour pork chops and cook in frying pan on med-low heat with butter. Take out, cube, and set aside.
• Cube sweet potatoes, onion, red pepper, Fresno pepper and spices into frying pan with chicken broth. Bring to boil and simmer for 15-20 minute
• Put an equal ratio of flour and butter together in a small cup (usually one tbsp to one tbsp is enough) mix into broth and veggies. This will thicken the broth to make it more like a gravy. You can use several different techniques to thicken broth.
• Add cubed pork and sour cream to frying pan.
• Simmer for a few min, then pour into pie crust. Cover with 2nd layer of crust. Bake for 50 min at 375.