Spiced Pork Potpie Recipes

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SPICED PORK POTPIE



Spiced Pork Potpie image

Chock-full of cranberries, apple, sweet potatoes, cinnamon and cloves, this scrumptious meat pie smells just like autumn as it bakes! The original recipe called for a pastry crust, but I prefer the fuss-free batter crust on top. -Kay Krause Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 18

1 boneless pork shoulder butt roast (1-1/2 pounds), cubed
1/2 cup butter, divided
2 cups apple cider or juice
1 cup water
1 cup chopped peeled tart apple
1/2 cup dried cranberries
1/2 cup pitted dried plums (prunes), chopped
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
2 whole cloves
6 tablespoons all-purpose flour
1 can (15 ounces) sweet potatoes, drained and cubed
CRUST:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted

Steps:

  • In a Dutch oven, cook pork in 2 tablespoons butter until no longer pink. Add the cider and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the fruit and seasoning; simmer 10 minutes longer., Melt remaining butter; stir in flour until smooth. Slowly add to meat mixture. Bring to a boil; cook for 1-2 minutes or until thickened. Discard cloves. Stir in sweet potatoes. Pour into a greased 3-qt. baking dish., For crust, combine the flour, baking powder and salt in a bowl. Combine the milk and butter; stir into dry ingredients until smooth. Spread over filling. Bake at 400° for 28-32 minutes or until crust is browned.

Nutrition Facts : Calories 857 calories, Fat 46g fat (24g saturated fat), Cholesterol 215mg cholesterol, Sodium 777mg sodium, Carbohydrate 70g carbohydrate (36g sugars, Fiber 5g fiber), Protein 42g protein.

SLOW-ROASTED SPICED PORK



Slow-Roasted Spiced Pork image

Provided by Ina Garten

Categories     main-dish

Time 7h50m

Yield 8 to 10 servings

Number Of Ingredients 12

1 (7- to 9-pound) bone-in pork butt with a layer of fat on top
6 garlic cloves
1 large yellow onion, chopped
1 jalapeno pepper, ribs removed, seeded, and chopped
1/4 cup chopped fresh oregano leaves
1 1/2 tablespoons ground cumin
1 1/2 teaspoons chipotle chile powder
Kosher salt and freshly ground black pepper
1 1/2 tablespoons apple cider vinegar
1/4 cup good olive oil
1 (750 ml) bottle dry white wine, such as Pinot Grigio
Lime wedges, for serving

Steps:

  • Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
  • Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
  • Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
  • Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

PORK POTPIE



Pork Potpie image

Although I determine what foods will appear on our table each night, the whole family decides if the new dishes I try are winners or losers. This hearty potpie was a hands-down keeper!

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 19

CRUST:
3 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
5 to 6 tablespoons cold water
1 egg
1 tablespoon vinegar
FILLING:
1-1/2 cups cubed peeled potatoes
1/2 cup thinly sliced carrots
1/4 cup thinly sliced celery
1/4 cup chopped onion
1 cup water
2 cups diced cooked pork
3/4 cup pork gravy
1/2 teaspoon dried rosemary, crushed, optional
1/4 teaspoon salt
1/8 teaspoon pepper
Half-and-half cream, optional

Steps:

  • In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling. , In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside. , On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown.

Nutrition Facts :

SPICED CHICKEN POT PIES



Spiced Chicken Pot Pies image

Provided by Molly Yeh

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 24

2 teaspoons turmeric
2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
2 tablespoons canola oil
6 bone in, skin on chicken thighs
Kosher salt and black pepper
1 yellow onion, diced
3 large carrots, sliced into thin coins
3 stalks celery, sliced
1 teaspoon grated fresh ginger
1 tablespoon hawaij spice blend
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken or vegetable stock
1/2 bunch fresh dill, finely chopped
1/2 bunch fresh parsley, finely chopped
3/4 cup peas, fresh or frozen
1/2 cup heavy cream
1 sheet puff pastry, thawed overnight in the refrigerator or at room temperature for 20 to 30 minutes
1 large egg beaten with a splash of water, for egg wash
Flaky sea salt
White sesame seeds

Steps:

  • For the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months.
  • For the chicken pot pie: Preheat the oven to 425 degrees F. Heat the oil in a large ovenproof skillet, braiser or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with salt and pepper and place skin side down in the skillet. Cook until the skin is golden and crisp, about 10 minutes. Then turn the thighs over and transfer the pan to the oven and bake until an internal temperature of 165 degrees F, 10 to 15 more. (Alternatively, you can turn the chicken thighs and on the stove and not for 15 to 18 minutes more, but it might get spitty!.) Transfer the chicken to a plate leaving the fat in the pan. Heat the pan over medium and add the onion, carrot, celery and a pinch of salt and cook, stirring, until softened, 7 to 10 minutes. Add the ginger and hawaij to the vegetable mixture and cook for another minute, add the flour and cook, stirring, for another minute.
  • Meanwhile, bring the stock to a simmer in a small saucepan. Gradually add a ladle of the stock into the vegetable mixture and cook, stirring, allowing it to thicken before adding another ladle full. Stir in the dill, parsley and peas and then reduce to low. Pull the chicken off the bones, discard or snack on the skin, chop the chicken into bite-size pieces and add it to the pan. Stir in the heavy cream. Taste and adjust seasoning as desired.
  • Ladle into 4 1/2-quart oven proof bowls or cocottes and place them on a rimmed baking sheet, which will make them easier to transfer and will also catch any of the mixture that overflows in the oven.
  • On a work surface, roll out the puff pastry sheet so that it's big enough to cut into 4 squares that are about an inch larger than the bowls. Cut into four equal squares and cut two slits in the center (it's easiest to do this while the puff pastry is on the counter versus on top of the pies). Lay the puff pastry on top of the bowls so that it sits comfortably. Brush the tops with egg wash and sprinkle with a pinch of flaky salt and cover liberally with sesame seeds. Bake until the pastry is golden, about 20 minutes. Let cool slightly and serve.

PORK PIE



Pork Pie image

This savory, double-crusted pie is delicious served warm or chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h30m

Number Of Ingredients 16

4 ounces bacon (about 4 slices), chopped
1 pound ground pork
2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped (about 2 cups)
3 cloves garlic, minced (about 1 tablespoon)
2 stalks celery, coarsely chopped (about 1 cup)
Coarse salt and freshly ground pepper
1 Russet potato, peeled and cut into 1/2-inch pieces (about 1 1/4 cups)
2 cups low-sodium chicken broth
1/4 teaspoon ground cinnamon
Pinch ground clove
2 large eggs
1/2 cup chopped fresh flat-leaf parsley
Pate Brisee for Savory and Sweet Pies
All-purpose flour, for dusting
Mustard, such as country Dijon, and cornichons, for serving

Steps:

  • In a large skillet over medium-high heat, cook bacon until fat begins to render, about 2 minutes. Add ground pork and cook, breaking it up into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer to a plate. Return skillet to medium-high; swirl in oil. Add onion, garlic, and celery; season with salt. Cook, stirring occasionally, until softened and brown in spots, 7 to 9 minutes. Return pork mixture and any accumulated juices to skillet. Stir in potato, broth, cinnamon, and clove; season with pepper. Reduce heat to medium and simmer, stirring occasionally, until broth is mostly evaporated, 25 to 28 minutes.
  • Transfer pork mixture to a bowl and let cool to room temperature, about 30 minutes. Lightly beat 1 egg; stir into pork mixture with parsley.
  • Preheat oven to 400 degrees with racks in center and lowest positions. Roll out one disk of dough to an 11-inch round on a work surface dusted with flour. Transfer to a 9-inch pie plate; trim edges to a 1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining dough to an 11-inch round and center over filling. Trim edges to a 1/2-inch overhang. Fold edges of top crust under edges of bottom crust, tucking dough until flush with edge of pie plate. Crimp edges with the tines of a fork. Freeze until firm, about 20 minutes. Beat remaining egg with 1 teaspoon water. Brush crust with egg wash, then cut a few vents in top of crust.
  • Bake the chilled pie on the center rack with a rimmed baking sheet on the lowest rack (to catch any drips) until crust is golden brown and filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool on a wire rack 30 minutes before slicing. Serve with mustard and cornichons.

SPICED PORK & POTATO PIE



Spiced pork & potato pie image

This budget-friendly French-Canadian speciality, known as tourtière, is traditionally served at Christmas, but with salad it makes a perfect spring supper

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Main course

Time 55m

Number Of Ingredients 9

1 medium potato , cut into chunks
1 tsp sunflower oil
500g pack lean minced pork
1 onion , finely chopped
1 garlic clove , chopped
¼ tsp each ground cinnamon , allspice and nutmeg
100ml stock
400g ready-made shortcrust pastry
1 egg , beaten, to glaze

Steps:

  • Heat oven to 200C/180C fan/gas 6. Boil the potato until tender, drain and mash, then leave to cool. Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned. Add the garlic, spices, stock, plenty of pepper and a little salt and mix well. Remove from the heat, stir into the potato and leave to cool.
  • Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin. Fill with the pork mixture and brush the edges of the pastry with water. Roll out the remaining dough and cover the pie. Press the edges of the pastry to seal, trimming off the excess. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.
  • Bake for 30 mins until the pastry is crisp and golden. Serve cut into wedges with a crisp green salad. Leftovers are good cold for lunch the next day, served with a selection of pickles.

Nutrition Facts : Calories 466 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium

IMPOSSIBLY EASY SPICY PORK AND CHICKEN PIE



Impossibly Easy Spicy Pork and Chicken Pie image

Savor a complete dinner in a dish with chicken, sausage, spinach and cheese all mixed up in an easy Bisquick® bake.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

1/2 lb bulk pork sausage
1 cup chopped cooked chicken
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
4 medium green onions, sliced (1/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ or Bisquick Heart Smart® mix
1 cup milk
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground sage
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink; drain. Sprinkle sausage, chicken, spinach, onions and 1/2 cup of the cheese in pie plate.
  • In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
  • Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake about 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 270, Carbohydrate 10 g, Cholesterol 130 mg, Fiber 1 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 1/2 g

MOM'S SAVORY PORK POT PIE



Mom's Savory Pork Pot Pie image

This is my mom's pork pot pie, which I haven't had in a long time. It is not creamy like most pot pies but rather rich, meaty, and juicy. Always better the next day, if it can last that long. You might want to make two for that very reason. All measurements are approximate.

Provided by Ransomed by Fire

Categories     Savory Pies

Time 1h30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

1 deep dish pie shell
2 -3 cups cooked pork, chopped
2 -3 potatoes, cut into bite-size pieces
2 cups mixed vegetables
1/2 onion, coarsely chopped
salt (to taste)
pepper (to taste)
garlic powder (to taste)
seasoning (seasoning packet from chicken and veggie Ramen Noodles)

Steps:

  • Preheat oven to 370°F.
  • Cook bite size potato pieces in a small amount of water until almost tender.
  • Add vegetables and chunks of pork and heat through.
  • Drain most of the water.
  • Add onion, Ramen noodle seasoning packet, salt, pepper, garlic to taste.
  • Pour mixture into crust and top with crust.
  • Cut 3-4 slits in top crust.
  • Bake for 1 hour or until crust is well browned.

Nutrition Facts : Calories 193.1, Fat 7.1, SaturatedFat 2.3, Sodium 221.4, Carbohydrate 28.8, Fiber 3.5, Sugar 3.2, Protein 3.9

INDIVIDUAL PORK POTPIES



Individual Pork Potpies image

Single-serving potpies are ideal for a buffet because they are easy to eat; their glossy, golden puff pastry tops are cut into snowflake and wreath patterns, which hide a delicious filling of pork and winter vegetables that have been braised in white wine.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 12 as part of a buffet

Number Of Ingredients 22

4 pounds boneless pork shoulder, cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more if needed
1 medium carrot, finely chopped (1 cup)
2 stalks celery, finely chopped (1 cup)
1 medium onion, finely chopped (1 1/4 cups)
2 1/2 cups dry white wine, such as Sauvignon Blanc
1/2 teaspoon caraway seeds
2 tablespoons grainy mustard
6 tablespoons all-purpose flour
4 cups homemade or store-bought low-sodium chicken stock
4 sprigs fresh thyme
1 dried bay leaf
All-purpose flour, for surface
2 packages (14 ounces each) puff pastry
1 large egg, lightly beaten
6 ounces rutabaga, peeled and cut into 1/2-inch dice (about 1 1/4 cups)
2 stalks celery, cut into 1/2-inch dice (1 cup)
1 medium potato, peeled and cut into 1/2-inch dice (1 cup)
1 large carrot, peeled and cut into 1/2-inch dice (3/4 cup)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 1/2 teaspoons finely chopped fresh thyme

Steps:

  • Make the stew: Season pork with 2 teaspoons salt and 1/2 teaspoon pepper. Heat a large, heavy pot over high heat for 1 minute. Add 2 tablespoons oil. Working in batches, brown pork on all sides, 3 to 4 minutes total per batch. Using a slotted spoon, transfer pork to a large bowl. (Reduce heat slightly if bottom of pot is getting too dark; you want browned, not burned, bits for flavoring the stew. Either wipe out pot or deglaze with water, bringing it to a boil and scraping up burned bits. Pour off liquid, add more oil, and proceed.)
  • Add carrot, celery, and onion to drippings in pot. Add 1/4 cup wine, and stir, scraping up any browned bits from bottom, until wine is evaporated. Cook for 3 minutes more, then add remaining 2 1/4 cups wine. Cook, stirring often, until reduced by half, 6 to 8 minutes. Whisk caraway seeds, mustard, flour, and 1/2 cup stock in a small bowl, then whisk into pot. Bring to a boil, and cook, stirring often, for 30 seconds.
  • Stir in remaining 3 1/2 cups stock. Add pork, thyme sprigs, bay leaf, and 1/2 teaspoon salt, and bring to a boil. Reduce heat to a simmer, and cook, partially covered, until pork is fork-tender, about 1 hour and 30 minutes.
  • Finish the pies: Preheat oven to 375 degrees. On a lightly floured surface, working with 1 sheet of puff pastry at a time, roll out each to 1/8 inch thickness. Using a 3 1/2-inch fluted round cutter, cut out 12 circles, and arrange on a parchment-lined baking sheet. Cut out shapes from center of each round using a 1-inch snowflake cutter if desired. (Alternatively, make a wreath: Using a 1 1/2-inch leaf cutter, cut leaves from dough. Brush with egg, and form into wreath shapes about 3 1/2 inches in diameter, using 10 leaves per wreath. Save 1 leaf to place in center.) Brush with egg, then freeze until firm, about 15 minutes. Bake puff pastry rounds until golden brown, about 15 minutes.
  • Meanwhile, add remaining vegetables to pork mixture, and bring to a boil. Reduce heat to a simmer, and cook until vegetables are just tender, 15 to 18 minutes. Season with salt and pepper, and stir in parsley and thyme. Divide among twelve 7-ounce ramekins. Place on a rimmed baking sheet.
  • Place 1 puff pastry round on each ramekin. Bake, rotating sheet halfway through, until pastry is golden brown and juices are bubbling, 20 to 25 minutes more. Let stand for 15 minutes before serving.

SPICED BUTTER-BASTED PORK CHOPS



Spiced Butter-Basted Pork Chops image

These pork chops are juicy inside, crusty outside and draped in a smoky butter sauce, but they won't set off your fire alarm. They're cooked low and slow with a few key ingredients. First, thick chops are coated with salt and sugar, which promotes browning, then they're cooked over moderate heat. Smoked paprika and fennel seeds season the butter that's added, but feel free to swap in dried herbs or other ground or whole spices. Basting the chops with this infused butter creates a rich crust quickly so that the interior stays tender. The key is to watch the temperature of your skillet: Lower the heat if things are moving along too quickly, and the chops will achieve what you're after in time.

Provided by Ali Slagle

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 (1- to 1½-inch-thick) bone-in pork rib chops (10 to 12 ounces each)
2 teaspoons light brown sugar
Kosher salt (Diamond Crystal)
1 tablespoon neutral oil (such as canola or grapeseed)
2 tablespoons unsalted butter
1 1/2 teaspoons smoked paprika
1 teaspoon fennel, cumin or coriander seeds, crushed
Black pepper

Steps:

  • Pat the pork dry and season all over with the sugar and 1 teaspoon salt. In a large (12-inch) cast-iron skillet, heat the oil over medium. Add the pork chops, cover with a lid or baking sheet, and cook until browned on the outside and the internal temperature is between 110 and 120 degrees, 4 to 5 minutes per side. Reduce the heat if burning or sizzling wildly.
  • Using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Lay the chops back down in one layer and add the butter, paprika and fennel seeds. Season the butter with salt and pepper. Tilt the skillet and baste the pork by spooning the melting butter and drippings over the pork until the internal temperature registers 130 degrees, 1 to 2 minutes per side.
  • Transfer the pork chops to a lipped plate and pour the butter over top. Let rest for 5 minutes before slicing and serving with a spoonful of the butter.

SPICED PORK TENDERLOIN



Spiced Pork Tenderloin image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, roasts, main course

Time 20m

Yield 2 servings

Number Of Ingredients 5

1 medium-size clove garlic
1 inchlong piece of ginger, fresh or frozen
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/2 pound pork tenderloin

Steps:

  • Prepare broiler.
  • In a food processor, finely chop the garlic and ginger. Then coarsely chop the cumin and coriander. Mix together.
  • Wash and dry the pork tenderloin and remove any excess fat. Pat both sides with the spice mixture and arrange on broiler pan that has been covered with a double thickness of aluminum foil.
  • Place broiler pan about 3 inches from source of heat. Broil until pork browns on one side; turn and continue broiling until meat is slightly pink inside, a total of 15 to 18 minutes.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 1 gram, TransFat 0 grams

SPICED PORK AND POTATO PIE



Spiced Pork and Potato Pie image

Make and share this Spiced Pork and Potato Pie recipe from Food.com.

Provided by cakeinmyface

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 medium potato (cut into chunks)
1 teaspoon sunflower oil
500 ground lean pork
1 onion (finely chopped)
1 garlic clove (chopped)
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon cinnamon
100 ml stock
400 g shortcrust pastry (ready made)
1 egg, beaten

Steps:

  • Heat oven to gas mark 6. Boil potato until tender drain and mash, leave to cool.
  • Heat oil in non stick pan add the mince and onion and quickly fry until browned, add garlic spices and stock plenty of pepper a little salt and mix well. Remove from the heat stir potato and leave to cool.
  • Roll our pasty and line base of a 20- 23cm pie tin. Fill with pork mixture and brush edges of pastry to seal trimming off excess, prick the top of the pastry case to allow steam to escape and glaze top with the beaten egg.
  • Bake for 30 minutes until crisp and golden cut into wedges and serve with a crisp green salad.

Nutrition Facts : Calories 368.3, Fat 22.2, SaturatedFat 5.5, Cholesterol 35.2, Sodium 335.9, Carbohydrate 36.7, Fiber 3.4, Sugar 1.3, Protein 5.8

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From mashed-potatoes-recipe.com


5 INGREDIENT SPICY PORK RECIPE - PINCH OF YUM
2019-05-20 Shake all the sauce ingredients in a jar. Pour the sauce over the pork and allow it to rest for 20 minutes – 1 hour. Heat a good searing skillet (such as cast iron) over high heat. Add just a little bit of vegetable oil. When the oil is hot and shiny, add the pork in a single layer (you may need to do this in batches).
From pinchofyum.com


SPICED PORK PIE – JEANIE AND LULU'S KITCHEN
2017-12-20 While the pork cooks, make the dough for the crust. Combine the flour and salt together in a large bowl and whisk it together to aerate them. Then use a pastry cutter to cut in the butter until the mixture becomes pebbly and moist. Then stir in the ice water. Start with 1/2 a cup and see if it brings it together.
From jeanieandluluskitchen.com


10 BEST HOT AND SPICY PORK RECIPES | YUMMLY
2022-07-14 Gamjatang (Spicy Pork Bone Stew) Korean Bapsang. soup soy sauce, scallion, garlic cloves, pork, gochugaru, gochujang and 11 more.
From yummly.com


SPICED PORK POTPIE | RECIPE | POT PIE, RECIPES, SAVOURY DISHES
Nov 9, 2017 - Chock-full of cranberries, apple, sweet potatoes, cinnamon and cloves, this scrumptious meat pie smells just like autumn as it bakes! The original recipe called for a pastry crust, but I prefer the fuss-free batter crust on top. —Kay Krause Sioux Falls, South Dakota
From pinterest.com


PORK POT PIE RECIPE - THE SPRUCE EATS
2021-06-27 Add 2 tablespoons of butter and swirl to melt. Add onion, celery, carrot, and herbs; sprinkle lightly with salt and cook, stirring occasionally, for 10 minutes until vegetables are fragrant. Stir in garlic and cook 1 minute longer. Scoop veggies into a bowl. Heat 1 1/2 cups water in microwave on high for 1 minute.
From thespruceeats.com


SPICED PORK CHOPS — PATAKS
Instructions. In a medium-sized bowl, mix together marinade ingredients including Patak’s ® Madras Spice Paste. Pierce pork chops all over and place in a container or plastic bag. Pour marinade over meat and refrigerate at least 4 hours or overnight if …
From pataks.ca


GRILLED SPICED PORK PATTIES WITH GREENS RECIPE | MYRECIPES
Ingredient Checklist. 1 pound ground pork ; 1 teaspoon ground coriander ; 1 teaspoon cumin ; ½ teaspoon cinnamon ; ¼ teaspoon nutmeg ; 1 large egg, beaten
From myrecipes.com


10 BEST SPICED PORK CUBES RECIPES | YUMMLY
2022-07-07 soy sauce, apricot preserves, pepper, pork tenderloin, chinese five-spice powder and 3 more Smoky Spiced Pork Chops with Red Wine Mushroom Sauce Pork flour, unsalted butter, black pepper, beef broth, vegetable oil and 12 more
From yummly.com


PERFECT SPICED PULLED PORK RECIPE | COOKING ON THE WEEKENDS
2018-10-22 Combine all of the spices (first 6 ingredients) in a small bowl and set aside. In a medium-sized stock pot, bring the water to a boil with the salt and sugar. Stir once it's boiling to be sure all of the salt and sugar has dissolved. Turn the heat to low and add the bowl of spices.
From cookingontheweekends.com


BEST PUFF-TOPPED SPICED PORK AND APPLE POT PIE RECIPES - FOOD …
2013-12-09 Add pork; cook, breaking up with spoon, until no longer pink, about 5 minutes. Stir in potato, apple, beer, salt, pepper and allspice; cook, stirring, until almost no liquid remains, about 5 minutes. Scrape into 9-inch (23 cm) glass pie plate; sprinkle with cheese.
From foodnetwork.ca


DELICIOUS HOW TO MAKE PORK PIE (BRITISH STYLE) RECIPE
2020-12-15 Preheat the oven to 350F/180C and generously butter the pans you will be using. For individual ones, I use a cupcake pan. For a large pork pie, you can use a springform pan or a loaf pan. I prefer to prepare the meat mixture first then do the pastry as you want to work with the pastry while it is still quite warm.
From confessionsofabakingqueen.com


SPICED PORK POTPIE RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


SPICED PORK POTPIE | RECIPE | POT PIE, RECIPES, SAVOURY DISHES
The original recipe called for a pastry crust, but I prefer the fuss-free batter crust on top. —Kay Krause Sioux Falls, South Dakota. Nov 9, 2017 - Chock-full of cranberries, apple, sweet potatoes, cinnamon and cloves, this scrumptious meat pie smells just like autumn as it bakes! The original recipe called for a pastry crust, but I prefer the fuss-free batter crust on top. —Kay Krause ...
From pinterest.co.uk


APPLE PIE SPICED PORK CHOPS – SPICEWALLA
2021-01-08 Heat a cast iron pan over medium-high heat. Pat the pork chops dry with a paper towel and season liberally with kosher salt and pepper. Sprinkle both sides of each pork chop with the Apple Pie Spice and gently press seasonings into the meat. Add the oil to the cast iron pan, once the oil is shimmering add the pork chops and sear for about 2 ...
From spicewallabrand.com


TANGY PULLED PORK POT PIE - PORTLANDIA PIE LADY
2020-03-22 English Wig Crust & Pot Pie Assembly: Preheat oven to 375 F. Place all dry ingredients into a large bowl and mix thoroughly.Add the shortening and cut in with a large fork until crumbly with pea-sized pieces, be careful not to over mix. In separate small bowl beat the egg, cold water, and vinegar.
From portlandiapielady.com


SPICED PORK POTPIE | RECIPE | RECIPES, POT PIE, SAVOURY …
The original recipe called for a pastry crust, but I prefer the fuss-free batter crust on top. —Kay Krause Sioux Falls, South Dakota. Mar 27, 2017 - Chock-full of cranberries, apple, sweet potatoes, cinnamon and cloves, this scrumptious meat pie smells just like autumn as it bakes! The original recipe called for a pastry crust, but I prefer the fuss-free batter crust on top. —Kay …
From pinterest.com


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