Three-Pork Pie
The ham and pork are already salty, which is why there is no salt called for in this recipe. Because tastes are different, be sure to have the saltshaker at the table for those who want more.
INGREDIENTS | SERVES 8
- 3 tablespoons butter
- 1 medium yellow onion, diced
- ½ pound bulk pork sausage
- 3 tablespoons all-purpose flour
- ¼ cup milk or heavy cream
- 1 tablespoon dried parsley
- ¼ teaspoon dried sage or thyme
- ¼ teaspoon savory
- ¼ teaspoon freshly ground black pepper
- 1 28-ounce can heat-and-serve pork
- 1 14-ounce bag baby potatoes and vegetables blend, thawed
- 1 cup cooked ham, cubed
- 1 15-ounce package refrigerated peel-and-unroll-style pie crusts
Preheat oven to 375 °F.
Add the butter and onion to a large microwave-safe bowl. Cover and microwave on high for 1 minute. Stir to mix the melted butter with the onion. Break the sausage apart into the butter-onion mixture; stir to combine.
Cover and microwave on high for 3 1-minute segments, stirring between each minute. If the sausage has lost its pink color, continue to step 3; if it hasn't, cover and microwave on high for 1 more minute.
Sprinkle the flour over the sausage mixture in the bowl, then stir to combine. Stir in the milk or heavy cream. Cover and microwave on high for 1 minute.
Whisk in the parsley, sage or thyme, savory, and black pepper until the mixture is smooth and there are no lumps. Stir in the canned pork and broth.
Cut the baby potatoes in the vegetable blend into quarters, if desired, and then stir the entire bag and the ham into the mixture.
Divide the pork mixture between two 9 ½" deep-dish pie plates. Top each filled pie plate with a pie crust. Cut vents into the crust. Place the pie plates side-by-side on a large jellyroll pan (a safety measure to catch any drippings should a pan boil over).
Bake for 45 minutes, or until the crust is golden brown. Let set for 10 minutes, then cut and serve.
Blending Starch and Vegetables
You can substitute 1 cup of thawed frozen corn and 1 cup of thawed frozen hash brown potatoes for the potato-vegetable blend. You can also replace the sage or thyme, savory, and pepper with ¾ teaspoon of Mrs. Dash Original Blend. Also, if you only need 4 servings, you can freeze half of the filling mixture to use later.
