Pork Pie Recipe
Ingredients
| Carrots | 2 Cup (16 tbs), diced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Milk | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Chicken | 1 Ounce | |
| 2 1/2 to 3 cups cubed cooked pork | ||
| 2 tablespoons sliced pimiento-stuffed green olives | ||
| Basic mix biscuit | 1 Cup (16 tbs) | |
| Sage | 1/4 Teaspoon, rubbed | |
Directions
In saucepan cook carrots and onion in 1/2 cup water for 10 minutes.
Do not drain.
Blend milk into flour; mix with chicken gravy.
Stir into carrots.
Cook and stir till slightly thickened and bubbly.
Stir in pork, olives, and dash pepper.
Bring to boiling.
Turn into 2-quart casserole.
Combine Basic Biscuit Mix and sage.
Add 1/3 cup water all at once.
Stir with fork just till dough follows fork around bowl.
Knead dough 10 to 12 strokes on a surface sprinkled lightly with biscuit mix.
Roll or pat dough into a 9-inch circle.
Cut into 6 wedges.
Arrange on top of hot mixture, leaving spaces between wedges.
Bake at 450° for 15 minutes.
Do not drain.
Blend milk into flour; mix with chicken gravy.
Stir into carrots.
Cook and stir till slightly thickened and bubbly.
Stir in pork, olives, and dash pepper.
Bring to boiling.
Turn into 2-quart casserole.
Combine Basic Biscuit Mix and sage.
Add 1/3 cup water all at once.
Stir with fork just till dough follows fork around bowl.
Knead dough 10 to 12 strokes on a surface sprinkled lightly with biscuit mix.
Roll or pat dough into a 9-inch circle.
Cut into 6 wedges.
Arrange on top of hot mixture, leaving spaces between wedges.
Bake at 450° for 15 minutes.
Chef
