HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Pork French Canadian Pork Pie Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Cheddar Crust: 1 1/2 cups all purpose flour 1/3 cup grated cheddar cheese 1/2 tsp. salt 1/4 cup cold, diced butter 1/4 cup solid vegetable shortening 1/4 cup ice water plus additional if necessary Filling: 3 tbsp. vegetable oil 2 medium onions, peeled and minced 2 medium cloves garlic, peeled and minced 1 1/2 pounds ground pork 2 tomatoes, peeled, seeded and chopped 1/4 cup water 1/2 tsp. crumbled dried savory 1/4 tsp. celery seed 1/2 cup soft, fresh breadcrumbs 1/2 tsp. salt 1/2 tsp. pepper 1 tbsp. Dijon mustard 1 large egg 2 tbsp. heavy whipping cream Directions For Crust: Combine flour, cheddar and salt in a large bowl. Cut in butter and shortening until coarse crumbs form. Blend in 1/4 cup ice water until a dough forms, adding additional water by teaspoonfuls if necessary. Divide dough in half. Form each dough half into a ball. Wrap dough balls tightly with plastic wrap. Refrigerate dough 30 minutes. Roll 1 dough ball out to a 1/8 inch thick round on a floured surface. Transfer the rolled dough to a 10 inch deep dish pie pan. Roll remaining dough half out to a 1/8 inch thick round on a floured surface. Refrigerate dough while preparing filling. For Filling: Heat oil in a large skillet over medium high heat. Add onions and garlic. Cook about 10 minutes until onions are softened, stirring frequently. Add pork and cook until browned, breaking up clumps. Mix in tomatoes, water, savory and celery seed. Reduce heat to medium low and simmer about 30 minutes until most of the liquid is absorbed, stirring occasionally. Stir in breadcrumbs, salt and pepper. Remove the pan from the heat and cool filling completely. Preheat oven to 425 degrees. Brush the bottom of the prepared crust with Dijon. Spoon the filling into the crust. Drape the rolled dough round over the filling. Trim overhang and crimp edges. Cut 8 stem vents in the top crust. Stir together egg and cream in a small bowl. Brush over the top of the pie. Bake pie 10 minutes. Reduce temperature to 350 degrees. Bake pie an additional 35 minutes until golden brown, covering top with foil if browning too quickly. Serve pie hot or at room temperature. Serves 6 to 8. Related Recipes •   Crock Pot Pulled Pork •   Canadian Bacon and Cheese French Toast Sandwiches •   Roasted Spice Crusted Pork Loin •   Easy Apricot Honey Mustard Roasted Pork Tenderloin •   Easy Three Step Glazed Roasted Pork Tenderloin •   Spiced Pork Tenderloin •   Roasted Pork Loin Caribbean Style •   Grilled Pork Tenderloin with Chipotle Stuffing •   Beer Marinated Black Forest Pork Tenderloin •   Moist Honey Roasted Pork Tenderloin •   Italian Pork Sandwich •   Broiled Spicy Southwestern Pork Tenderloin •   Honey Ale Roast Pork •   Pistachio Crusted Roasted Pork Tenderloin •   Spicy Grilled Pork Chops •   Garlic-Rosemary Roast Pork •   Pork Tenderloin with Cinnamon •   Honey-Dijon Horseradish Pork Sandwich •   Island Pork Tenderloin •   Orange and Honey Roasted Pork Tenderloin View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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