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.
One-Skillet Pork Pie
By ChatelaineThis article has not been rated yet.
PREP TIME
15 min
TOTAL TIME
40 min
Serves
4
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.
