Savory Pork and Pepper Pie

This pie is packed with the rich flavors of seasoned pork, sautéed peppers, and onions, all wrapped in a flaky crust. It’s a comforting, savory dish that makes a satisfying meal for any occasion.

Ingredients

• 1 lb ground pork: For a rich and flavorful filling.
• 1 large onion, finely chopped: Adds sweetness and depth.
• 1 red bell pepper, diced: For a pop of color and sweetness.
• 1 green bell pepper, diced: Adds a slightly bitter contrast to the red pepper.
• 2 cloves garlic, minced: Adds aromatic flavor.
• 1 teaspoon smoked paprika: Gives a warm, smoky flavor.
• 1 teaspoon dried oregano: For a hint of earthiness.
• 1/2 teaspoon cumin: Adds a warm, slightly spicy flavor.
• Salt and pepper to taste: For seasoning.
• 1 tablespoon olive oil: For sautéing the vegetables.
• 1/4 cup tomato paste: To thicken the filling and add richness.
• 1/4 cup chicken broth: Adds moisture to the filling.
• 1 tablespoon Worcestershire sauce: For depth of flavor.
• 2 tablespoons chopped fresh parsley: For freshness.
• 2 sheets of pre-made pie crust: Store-bought or homemade.

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Pork: In a large skillet over medium heat, cook the ground pork, breaking it up with a spoon until browned and fully cooked. Drain excess fat and set aside.
3. Sauté the Vegetables: In the same skillet, add olive oil and sauté the chopped onions and bell peppers for about 5-6 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add Seasonings: Stir in the smoked paprika, oregano, cumin, salt, and pepper. Cook for another minute to release the flavors of the spices.
5. Prepare the Filling: Add the cooked pork back to the skillet. Stir in the tomato paste, chicken broth, and Worcestershire sauce. Simmer for 3-5 minutes until the mixture thickens slightly. Stir in the chopped parsley. Remove from heat and let the filling cool slightly.
6. Prepare the Pie Crust: Roll out one sheet of the pie crust and place it in a 9-inch pie dish, pressing it into the sides and bottom. Trim any excess dough hanging over the edges.
7. Assemble the Pie: Spoon the pork and pepper filling into the pie crust, spreading it out evenly. Cover the pie with the second sheet of pie crust. Trim any excess dough and crimp the edges to seal.
8. Bake: Cut a few small slits in the top of the pie to allow steam to escape. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
9. Cool and Serve: Let the pie cool for about 10 minutes before slicing. Serve warm, garnished with extra parsley if desired.

Tips for Success

• Crust Tips: For an extra golden, crispy crust, brush the top with an egg wash (1 beaten egg with 1 tablespoon of water) before baking.
• Add Heat: If you like a little spice, add some red pepper flakes or diced jalapeños to the filling.
• Make Ahead: The filling can be made a day ahead and stored in the refrigerator. Just assemble and bake when ready to serve.

Serving Suggestions

• Pair with a Salad: Serve with a simple green salad or roasted vegetables for a complete meal.
• Top with Sour Cream: A dollop of sour cream on top adds a tangy contrast to the rich, savory filling.
• Leftovers: Store any leftovers in the fridge for up to 3 days. Reheat in the oven for a crispy crust or in the microwave for a quick meal.

Conclusion

This Savory Pork and Pepper Pie is a comforting and flavorful dish that’s perfect for family dinners or gatherings. With its delicious filling and flaky crust, it’s sure to be a crowd-pleaser. Serve it hot and enjoy the savory goodness of this hearty pie!