Sweet Potato Pork And Sage Pot Pie Recipes

SWEET POTATO, PORK, AND SAGE POT PIE

Steps:

• Heat oven to 400.
• Sprinkle pork with the salt and pepper. Place in a medium bowl and toss pork with 1 tablespoon flour.
• In a large skillet, add 1 tablespoon of the oil and heat over medium-high heat until hot. Ass pork, in batches if needed., Cook 3-5 minutes until browned on all sides. Set aside.
• Reduce heat to medium. In the same skillet, heat remaining 2 tablesppins of oil and heat. Add apple, sweet potato, and onion. Cook 2 minutes, stirring frequently.
• Add 1/4 cup of the cider; simmer 10 minutes or until the vegetables are tender.
• Sprinkle with remaining 3 tablespoons of flour and sage.
• Cook 1 minute.
• Slowly stir in the remaining 3/4 cup cider until smooth and bubbly.
• Add Applejack/brandy/additional cider.
• Return pork and any juices to skillet.
• Spoon mixture into a 2 quart baking dish.
• Cover with puff pastry/ crust/biscuit mix; cut steam vents.
• Sprinkle with shredded cheese (optional) and bake for 25-30 minutes or until golden brown.

PORK, APPLE AND SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 400°F.
• 1) In a large pot of boiling salted water, cook sweet potatoes until fork tender, about 15 minutes. Drain, then return to pan with next four ingredients, mash and set aside.
• 2) Season pork with salt & pepper. In a large, deep skillet, heat oil over medium-high heat. Cook pork, in batches until browned on all sides; remove to a plate.
• 3) Add celery and onion to the fat in the pan and sauté until lightly browned. Return pork to pan with apple, apple juice, broth, thyme, sage and additional salt and pepper; reduce heat and simmer for 5-8 minutes or until liquid has reduced by about two-thirds.
• 4) Transfer to large baking dish (I used a 9x13 glass cake pan) and top with sweet potatoes, smooth top. Bake for about 30 minutes, until browned on top.

PORK POT PIE

Steps:

• PIE CRUST: Makes one set top/bottom.
• Mix together white wheat flour, salt, and sugar.
• Cut shortening or butter into flour. I like to leave pretty good size chunks of shortening or butter to make the pie crust more flaky.
• Add ICE COLD water a Tbsp at a time until flour/shortening pieces stick together and are ballable. ** I always add a different amount of water when doing pie crust. At most you may use a 1/4 C of water and at least you may use 1/8°C I think it depends on the moisture in the flour/sugar/salt/air as to how much you would add.**.
• Split ball into half and roll out bottom and top of pie crust to a 1/2 centimeter thickness.
• FILLING: Fills 2 pie crusts
• Flour pork chops and cook in frying pan on med-low heat with butter. Take out, cube, and set aside.
• Cube sweet potatoes, onion, red pepper, Fresno pepper and spices into frying pan with chicken broth. Bring to boil and simmer for 15-20 minute
• Put an equal ratio of flour and butter together in a small cup (usually one tbsp to one tbsp is enough) mix into broth and veggies. This will thicken the broth to make it more like a gravy. You can use several different techniques to thicken broth.
• Add cubed pork and sour cream to frying pan.
• Simmer for a few min, then pour into pie crust. Cover with 2nd layer of crust. Bake for 50 min at 375.