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Pork Picadillo Pie

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Pork Picadillo Pie
  • Prep 30 min
  • Total 1 hr 15 min
  • Ingredients 13
  • Servings 6
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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.
Updated Jan 6, 2010

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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) 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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    An ancient spice, cumin is the tiny dried fruit of a plant in the parsley family. Also called comino, cumin is very aromatic and has a pungent nutty flavor.
  • tip 2
    To decorate the top crust of this savory pie, use small cookie or canapé cutters to cut little shapes in the crust. Brush the cutouts with a little water or milk, and press them lightly but securely to the top crust.

Nutrition Information

550 Calories, 26g Total Fat, 20g Protein, 59g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
240
Total Fat
26g
41%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
1240mg
52%
Potassium
640mg
18%
Total Carbohydrate
59g
20%
Dietary Fiber
4g
17%
Sugars
10g
Protein
20g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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