This recipe is taken from the 1975 Milk Calendar. This is the Deep Dish Pork Pie recipe.
- Prep: 20 min - 25 min
- Cooking: 30 min - 40 min
- 1 cup (250 mL) sliced carrots
- 1 1/2 cups (375 mL) cubed potatoes
- 2 tbsp (30 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) dried thyme
- 1/4 tsp (1 mL) dried marjoram
- 1 1/2 cups (375 mL) Milk
- 2 cups (500 mL) 1 container Basic Pork Mixture thawed (see recipe)
- 1 cup (250 mL) frozen peas
- Sufficient pastry for a single crust pie
- 1 egg yolk
Preheat oven to 400 °F (200 °C).
Cook carrots and potatoes in a small amount of boiling salted water; drain. Combine flour, salt, thyme, marjoram and milk. Stir into Basic Pork Mixture.
Cook over medium heat, stirring constantly until smoothly thickened and mixture comes to a boil. Add carrots, potatoes and peas. Spoon into a 5-cup shallow casserole or baking dish.
Roll out pastry into a circle 1 inch (3 cm) larger than casserole surface. Fit pastry over meat mixture; flute edges. Beat egg yolk with 1 teaspoon water. Brush over pastry. Make several slits in crust and bake in preheated over 30 to 40 minutes or until pastry is brown and pie heated through.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 168 mg|
|Vitamin B12:||80 %|