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.
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1
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box Pillsbury™ refrigerated pie crusts, softened as directed on box
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1
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lb boneless pork loin, cut into 1/2-inch cubes
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1/2
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cup chopped onion (1 medium)
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1
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can (14.5 oz) diced tomatoes, undrained
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1
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box (9 oz) frozen whole kernel corn
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1
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can (4.5 oz) Old El Paso™ chopped green chiles
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1/2
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cup chili sauce
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1/4
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cup sliced pimiento-stuffed green olives
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1/4
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cup raisins
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1/2
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teaspoon ground cumin
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1/4
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teaspoon salt
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2
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teaspoons milk
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1
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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.
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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.
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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.
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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.
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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.
-
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.
Expert Tips
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories
- 550
- Calories from Fat
- 240
% Daily Value
- Total Fat
- 26g
- 41%
-
- Saturated Fat
- 9g
- 45%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 19%
- Sodium
- 1240mg
- 52%
- Total Carbohydrate
- 59g
- 20%
-
- Dietary Fiber
- 4g
- 17%
- Sugars
- 10g
- Protein
- 20g
- 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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