Preparation time:15 min
Cooking time: 30 min
Servings: 6
Country-style Picnic Smoked Pork Shoulder pie
Try this as a change from chicken pot pie.
List of ingredients
- 500 mL (2 cups) of Lafleur Picnic Smoked Pork Shoulder, diced
- 250 mL (1 cup) of potatoes, peeled and diced
- 250 mL (1 cup) of carrots, peeled and diced
- 1 onion, chopped
- 1 stalk celery, thinly sliced
- 15 mL (1 tablespoon) of olive oil
- 30 mL (2 tablespoons) of butter
- 30 mL (2 tablespoons) of flour
- 375 mL (1 1/2 cups) of milk
- 125 mL (1/2 cup) of 35% or thick 15% cream
- 1 pinch of ground nutmeg
- 30 mL (2 tablespoons) of fresh parsley, chopped
- Freshly ground pepper to taste
- 1 pie crust or package of puff pastry
Glaze:
- 1 egg, beaten with a little water or milk
Preparation
- Preheat oven to 350 °F (175 °C).
- Cook potatoes and carrots in lightly salted water in a large pan. Bring to a boil, turn down the heat and simmer till tender. Drain and place in a deep-dish pie plate with diced ham.
- In the same pot, melt butter and sauté onion with celery till lightly browned. Add flour to make a roux.
- Using a whisk, add cold milk bit by bit. Bring to a boil, turn down the heat and simmer till thickened.
- Add cream, nutmeg and parsley. Season with salt and pepper to taste.
- Pour sauce over meat mixture. Cover with pie crust and pinch edges to seal.
- Brush crust with glaze and bake in the middle of the oven for 12 to 15 minutes or until the crust is golden.
Tips from the chef
- Before baking, poke several small holes in the crust with a knife to let steam escape.