All recipes

This recipe is easy

Pork Pie

1 hour 15 minutes Cook time 40 minutes Prep time 6 servings


Note : you can also use diced leftover cooked pork roast for this recipe.


In The Oven

  1. In a large skillet set over high heat, melt 15 mL (1 tbsp.) of butter and lightly brown diced pork for about 2 minutes. Season with salt and pepper. Set aside on a plate.
  2. Meanwhile, in a medium saucepan set over medium-low heat, melt remaining butter. Sauté onion, carrots and turnips for about 6 minutes or until very tender.
  3. Stir in flour and cook for 1 minute. Add broth and bring to a boil, stirring constantly.
  4. Add peas, diced pork, parsley and tarragon. Season to taste. Let cool. Refrigerate as needed.
  5. Place rack in lowest position and preheat oven to 190 °C (375 °F).
  6. Fill a 23-cm (9-in.) pie plate with a pastry sheet. Fill with meat and vegetables. Cover with second sheet. Make small incisions on top to allow steam to escape. Brush with egg yolk.
  7. Bake for about 50 minutes or until crust is golden brown. Let stand for 10 minutes.

Nutritional value (per serving)

  • 467 calories
  • 13 g of protein
  • 31 g of fat
  • 36 g of carbohydrates
  • 4 g of fibre
  • 4 g of sugar
  • 583 mg of sodium
Back to top