Deep Dish Pork Pie

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
Yields 4 servings
deep dish pork pie

Ingredients

  • 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

Preparation

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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Nutrition

Nutritional Information

per serving
Energy: 535 Calories
Protein: 38 g
Carbohydrate: 44 g
Fat: 22 g
Fibre: 4.8 g
Sodium: 662 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 15 % / 168 mg
Thiamin: 87 %
Selenium: 85 %
Vitamin B12: 80 %
Niacin: 64 %