Pork Picadillo Pie

Bring exotic Cuban flavors to your table with this exciting pork dish, flavored with olives, raisins, and a touch of cumin, all baked in an easy pie crust.

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

Ingredients

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
  • 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 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 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 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    550
    (
    Calories from Fat
    240),
    % Daily Value
    Total Fat
    26g
    26%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    1240mg
    1240%;
    Total Carbohydrate
    59g
    59%
    (Dietary Fiber
    4g
    4%
      Sugars
    10g
    10%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    10%;
    Calcium
    4%;
    Iron
    15%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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