Individual Pork Pies Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Lean pork3 Pound, cut in 1 inch cubes
 Flour1⁄2 Cup (8 tbs) (For Dredging)
 Salt To Taste
 Freshly ground pepper To Taste
 Pork fat/Bacon fat2 Tablespoon
 Onions2 Medium, coarsely chopped
 Garlic2 Clove (10 gm), chopped
 White wine2 Cup (32 tbs) (Or Enough To Cover)
 Sage1 Teaspoon
 Chopped parsley1 Tablespoon
 Garbanzo bean sprout1 Cup (16 tbs)
 Basic pie pastry1 Cup (16 tbs)

Nutrition Facts

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

Directions

Mix together the salt, pepper and flour.
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.
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