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Individual Pork Pies Recipe
|Lean pork||3 Pound, cut in 1 inch cubes|
|Flour||1⁄2 Cup (8 tbs) (For Dredging)|
|Freshly ground pepper||To Taste|
|Pork fat/Bacon fat||2 Tablespoon|
|Onions||2 Medium, coarsely chopped|
|Garlic||2 Clove (10 gm), chopped|
|White wine||2 Cup (32 tbs) (Or Enough To Cover)|
|Chopped parsley||1 Tablespoon|
|Garbanzo bean sprout||1 Cup (16 tbs)|
|Basic pie pastry||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4161 Calories from Fat 1495
% Daily Value*
Total Fat 166 g255.5%
Saturated Fat 60.3 g301.7%
Trans Fat 0.2 g
Cholesterol 948.4 mg
Sodium 2343.2 mg97.6%
Total Carbohydrates 261 g87.1%
Dietary Fiber 19.4 g77.4%
Sugars 32.5 g
Protein 309 g618%
Vitamin A 34.5% Vitamin C 165.5%
Calcium 42.6% Iron 148.1%
*Based on a 2000 Calorie diet
Dredge pork cubes in mixture.
In large skillet heat fat and brown meat on all sides.
Remove meat and add onions and garlic.
Saute for 5 minutes.
Return to pan and pour over enough wine to cover meat.
Cover pan and reduce heat to simmer.
Cook for 1/2 hours.
Remove cover and check for liquid.
If dry, add more wine.
Add garbanzo sprouts, sage and parsley.
Cover and cook for 1/2 hour longer until meat and sprouts are tender.
Cool and refrigerate overnight.
Skim off fat.
Divide into six individual baking dishes.
Cover the top of each with 1/2 inch thick piece of pastry.
Preheat oven to 400°.
Bake for 45 minutes until crust is browned.