One-Skillet Pork Pie

1

PREP TIME

15 min

TOTAL TIME

40 min

Serves

4

One-Skillet Pork Pie

Photo, Erik Putz. Prop Styling, Catherine Doherty. Food Styling, Michael Elliot.

Similar to Tourtière, this pork pie uses time-saving shortcuts to make it weeknight-friendly. No oven safe skillet? Use a pie plate instead!


Ingredients

  • 4 slices bacon , finely chopped
  • 1 small onion , finely chopped
  • 2 celery stalks , finely chopped (about 3/4 cup)
  • 450 g ground pork
  • 2 cloves garlic , minced
  • 1 1/2 tbsp finely chopped sage
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 cup quick oats
  • 1 cup beef broth
  • 1/2 400-g pkg refrigerated rolls of pie crust , (1 roll) such as Pillsbury
  • grainy Dijon mustard , for serving
  • maple syrup , for serving (optional)
  • Giardiniera mixed vegetable pickles , for serving (optional)

Instructions

  • Position rack in centre of oven, then preheat to 425F.
  • Heat a large ovenproof frying pan over medium-high. Add bacon, onion and celery. Cook, stirring occasionally, until onion starts to soften, 8 to 10 min. Crumble in pork, then sprinkle in garlic, sage, cinnamon and cloves. Season with pepper. Cook, stirring, for 1 min.
  • Stir in oats and broth. Cook, stirring occasionally, until oats are tender but mixture is still slightly saucy,
    6 to 8 min.
  • Unroll pastry and carefully lay over pork mixture. Cut several slits into pastry. Bake until the pastry is crispy and golden brown, 10 to 12 min.
  • Slice into wedges and serve with grainy mustard, maple syrup and giardiniera.

Nutrition (per serving)

  • Calories
  • 650,
  • Protein
  • 26 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 47 g,
  • Fibre
  • 1 g,
  • Sodium
  • 540 mg.

Kitchen tip

If you don’t have an oven-proof frying pan, transfer the cooked pork and oat mixture into a deep-dish pie plate, then unroll pastry overtop. Continue with recipe.

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