Deep Dish Pork Pie

Name: Deep Dish Pork Pie
Yield: 4 servings
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

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

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

READY FOR REWARDS?

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.