How To make South American Pork and Corn Pie
1/4 c Vegetable oil
1 md Yellow onion, chopped
1 c Cubed cooked pork
1/3 c Plus 1 Tbl all-purpose flour
1 tb Chili powder
1 c Chicken broth
1 pk Frozen whole-kernel corn,
-thawed (10 ounces) 1/4 c Raisins
1/4 c Chopped black olives
1/2 ts Salt
1 tb Lemon juice
1 c Milk
2/3 c Cornmeal
1 Egg, lightly beaten
2 ts Baking powder
1/2 ts Baking soda
Heat 3 tablespoons of the oil in a 9-inch ovenproof skillet or a 1 quart flameproof casserole, over medium heat. Add the onion and cook, uncovered, for 5 minutes. Add the pork and cook until lightly browned, about 2 minutes. Blend in 1 tablespoon of the flour, the chili powder, and the chicken broth. Add the corn, raisins, olives, and 1/4 teaspoon of the salt. Stir until the mixture thickens, about 4 minutes. Preheat the oven to 450F. Stir the lemon juice into the
milk in a small bowl and let stand for a few minutes. Combine the cornmeal with the remaining flour and salt in a mixing bowl. In the order listed, gradually stir in the milk mixture, egg, baking powder, baking soda, and remaining oil. Reheat the pork mixture. Stir the topping mixture and pour over the pork. Bake, uncovered, until the topping is firm, about 20 minutes. NOTE: If you do not have an ovenproof skillet or flameproof casserole, use a regular skillet to make the pork mixture and transfer it to a casserole just before baking. Makes 4 servings of 575 calories each. [ Reader's Digest Quick, Thrifty Cooking; 1985 ] Posted by Fred Peters. Courtesy of Shareware RECIPE CLIPPER 1.1
How To make South American Pork and Corn Pie's Videos
Pork Belly Corn Fritters
Chef Tom cooks up a delicious summer party app, Pork Belly Corn Fritters!
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The Best HOMEMADE CHICKEN POT PIE RECIPE I Ever Made
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It's a show-stopping dish with a homemade flaky Pie Crust and loaded with juicy chicken in gravy and vegetables.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN POT PIE INGREDIENTS:
►1 recipe homemade pie crust (2 disks) -
►4 cups cooked chicken, shredded
►6 Tbsp unsalted butter
►1/3 cup all-purpose flour
►1 medium yellow onion, (1 cup chopped)
►2 carrots, (1 cup) thinly sliced
►8 oz mushrooms, stems discarded, sliced
►3 garlic cloves, minced
►2 cups chicken stock
►1/2 cup heavy cream
►2 tsp salt, plush kosher salt to garnish
►1/4 tsp black pepper, plus more to garnish
►1 cup frozen peas (do not thaw)
►1/4 cup parsley, finely chopped, plus more to garnish
►1 egg, beaten for egg wash
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:26 Trimming rotisserie chicken
1:00 Prepping vegetables
2:30 Sauteing vegetables
3:20 Adding flour
3:35 Adding chicken broth and seasonings
4:02 Adding chicken, peas, and parsley
4:19 Rolling out pie crusts
5:04 How to transfer pie crust into the pan
5:29 Pouring chicken pot pie filling into the pan
5:55 Rolling out top pie crust
6:28 How to crimp pie edges and cut slits
7:20 Applying egg wash to the crust
7:53 How to bake chicken pot pie
8:29 Taste test
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Hosts Julia Collin Davison and Bridget Lancaster make an autumnal pork roast. Then, Jack Bishop challenges Bridget to a tasting of sauerkraut. Bryan shows Julia how to make authentic Polish Pierogi.
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smoked pork belly, bacon and mushroom pie
I used leftover smoked pork belly from the Fornetto smoker to make pies.