One-Skillet Pork Pie
4
- Prep Time15 mins
- Total Time40 mins
- Makes4 servings
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 26g, Carbohydrates 32g, Fat 47g, Fibre 1g, Sodium 540mg.
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.