Pork Pie II Recipe

Name: Pork Pie II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean pork, ground; 2 tablespoons fresh rosemary, chopped; 1 cup breadcrumbs; 2 italian sweet sausage; 1 tablespoon Italian parsley, chopped; 1 large onion, grated; salt; ground black pepper; ½ cup parmesan cheese, grated; 1 pastry for double-crust pie

Servings: persons

2 lbs lean pork, ground
2 tablespoons fresh rosemary, chopped
1 cup breadcrumbs
2 italian sweet sausage
1 tablespoon Italian parsley, chopped
1 large onion, grated
salt
ground black pepper
½ cup parmesan cheese, grated
1 pastry for double-crust pie

1
Roll out dough to fit a 9 inch pie plate.
2
Place ground pork, rosemary, bread crumbs, parsley, and onion in a medium-size bowl; mix until well blended.
3
Remove casings from sausage, and crumble into the mixture.
4
Season with salt and pepper to taste.
5
Sprinkle 1/4 cup grated Parmesan cheese into the bottom of pie shell.
6
Spread pork mixture on top of cheese, and sprinkle with remaining Parmesan.
7
Place top crust over filling, and crimp the edges together.
8
Bake at 500 degrees F (260 degrees C) for 15 minutes.
9
Reduce heat to 350 degrees F (175 degrees C), and bake for 35 to 40 minutes.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs lean pork, ground, 2 tablespoons fresh rosemary, chopped, 1 cup breadcrumbs, 2 italian sweet sausage, and more.

Yes, Pork Pie II falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pork Pie II

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