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Island Pork Pie Recipe
|Onions||7 Medium, chopped (Around 0.5 Cup)|
|Green peppers||1⁄2 Large, seeded and diced (Around 0.5 Cup)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chicken gravy||10 1⁄2 Ounce|
|Water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Diced pork roast||3 Cup (48 tbs)|
|Canned bean sprouts||1 Pound, drained|
|Canned water chestnuts||5 Ounce, drained and sliced|
|9 inch pastry shell||1 , frozen and thawed|
Calories 684 Calories from Fat 352
% Daily Value*
Total Fat 40 g60.8%
Saturated Fat 15.4 g76.8%
Trans Fat 0 g
Cholesterol 96 mg
Sodium 699.3 mg29.1%
Total Carbohydrates 50 g16.5%
Dietary Fiber 6.1 g24.5%
Sugars 15.5 g
Protein 32 g64.9%
Vitamin A 5.1% Vitamin C 69.1%
Calcium 10.5% Iron 16.3%
*Based on a 2000 Calorie diet
2 Stir in gravy, water, soy sauce, salt, pepper, pork, bean sprouts and Water chestnuts; heat to boiling.
Spoon into a deep 6-cup baking dish.
3 Spread pastry shell flat, then roll out, if needed, to a round 1 inch larger than baking dish; cut several slits in center to let steam escape.
Place over meat filling; fold overhang under, flush with rim; flute edge.
4 Bake in hot oven (400Â°) for 30 minutes, or until pastry is golden.