Ingredients with Measurements:
- 1 lb ground pork
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground pork over medium heat until browned. Drain any excess fat.
3. Add the diced onion, green bell pepper, and red bell pepper to the skillet. Cook for 5 minutes or until the vegetables are tender.
4. Add the butter to the skillet and stir until melted.
5. Sprinkle the flour over the pork mixture and stir until well combined.
6. Add the milk, salt, black pepper, dried thyme, and cayenne pepper to the skillet. Stir until the mixture thickens.
7. Remove the skillet from the heat and stir in the shredded cheddar cheese.
8. Roll out the pie crust on a floured surface and place it in a 9-inch pie dish.
9. Pour the pork mixture into the pie crust.
10. Use a pastry brush to brush the edges of the pie crust with water.
11. Roll out the remaining pie crust on a floured surface and place it over the pork mixture.
12. Use a knife to cut slits in the top of the pie crust.
13. Bake the pie for 35-40 minutes or until the crust is golden brown.
14. Let the pie cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 410
Fat: 26g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 720mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 2g
Protein: 23g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground pork.
- Any type of shredded cheese can be used instead of cheddar cheese.
- Fresh herbs such as rosemary or oregano can be used instead of dried thyme.
Variations:
- Add diced potatoes or carrots to the pork mixture for extra vegetables.
- Use a different type of crust such as puff pastry or phyllo dough.
- Add a layer of mashed potatoes on top of the pork mixture before adding the top crust.
Tips and tricks:
- Make sure to drain any excess fat from the ground pork before adding the vegetables.
- Brushing the edges of the pie crust with water helps to seal the top crust to the bottom crust.
- Letting the pie cool for 10 minutes before serving allows the filling to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover pie on a baking sheet and cover with foil.
- Bake for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the pie on a platter with a side of green beans or roasted vegetables.
- Garnish the pie with fresh herbs such as parsley or chives.
Pairings:
- Serve the pie with a side salad or a bowl of soup.
Suggested side dishes:
- Roasted vegetables
- Green beans
- Mashed potatoes
- Side salad
- Soup
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with foil.
- If the filling is too runny, add more flour to thicken it.
Food safety advice:
- Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Meat pies have been a popular dish for centuries, dating back to medieval times in Europe.
Flavor profiles:
- The pork and cheddar cheese give this pie a savory and rich flavor, while the vegetables add a slight sweetness and crunch.
Serving suggestions:
- This pie can be served as a main dish for dinner or as a hearty lunch.
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