Pork Picadillo Pie

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  • 30|min prep time
  • 1|hr|15|min total time
  • 13 ingredients
  • 6 servings

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
lb boneless pork loin, cut into 1/2-inch cubes
1/2
cup chopped onion (1 medium)
1
can (14.5 oz) diced tomatoes, undrained
1
box (9 oz) Green Giant™ Niblets® frozen whole kernel corn
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/2
cup chili sauce
1/4
cup sliced pimiento-stuffed green olives
1/4
cup raisins
1/2
teaspoon ground cumin
1/4
teaspoon salt
2
teaspoons milk
1
tablespoon cornmeal

Directions

  1. 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9 1/2- or 10-inch deep-dish glass pie plate.
  2. 2 Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot. Add pork and onion; cook 3 to 5 minutes, stirring occasionally, until pork is no longer pink.
  3. 3 Add tomatoes, corn, green chiles, chili sauce, olives, raisins, cumin and salt. Heat to boiling. Reduce heat to medium; simmer 5 minutes, stirring occasionally, until slightly thickened. Remove from heat; cool 5 minutes.
  4. 4 Spoon mixture into crust-lined pie plate. Cut 4 wide slits or small designs in second crust; place crust over pork mixture. Seal edge and flute edge. Brush crust with milk; sprinkle with cornmeal.
  5. 5 Bake 25 to 35 minutes or until deep golden brown. Cover crust edge with 2- to 3-inch-wide strips of foil after 10 to 15 minutes of baking to prevent excessive browning. Let pie stand 5 to 10 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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