Try this Tangy Pork Pie recipe, or contribute your own.
Suggest a better descriptionCombine shredded pork and cider vinegar; cover and chill 1 hour. Drain well; pat dry with paper towels. Set aside. Fit 1 piecrust into a 9-inch pieplate according to package directions. saute onion in hot oil in a large skillet until tender; remove from heat. Stir in pork, apple, brown sugar, salt, and 2 tablespoons parsley; spoon into pastry shell. Sprinkle with cheese. Top with remaining piecrust; trim off excess pastry. Fold edges under, and crimp. Cut a crescent shape in center of crust to allow steam to escape. Prick remaining crust with a fork. Bake at 450? for 15 minutes. Shield edges with strips of aluminum foil; reduce heat to 350?, and bake 30 to 35 minutes or until crust is browned. Sprinkle with remaining 1 tablespoon parsley. Makes 6 servings. Notes: Cider vinegar and tart apple give this pie a surprising piquant flavor. Recipe by: Southern Living 1997 Posted to MC-Recipe Digest V1 #1051 by Suzy Wert
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 23 | ||
Calories from Fat: 5 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 38.5mg | 1 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.9g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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