Pork Vegetable Pie Recipe

Name: Pork Vegetable Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound grnd pork or possibly bulk sausage, broken up; 1/4 c. minced onion; 1 (10 ounce.) pkg. frzn, minced spinach, thawed and well liquid removed; 1 lg. sweet or possibly white potato, peeled, and cut into 1/2 inch chunks; 1 c. frzn thawed corn or possibly 1 (8 ounce.) can whole kernel corn; 1 c. sliced, fresh mushrooms; 1/2 teaspoon dry thyme leaves, crushed; 1/4 teaspoon dry rosemary leaves, crushed; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 c. Mozzarella cheese; 2 Large eggs, beaten; Pastry for 1 (9-inch) single crust pie; Toasted sesame seeds (optional)

Servings: persons

3/4 pound grnd pork or possibly bulk sausage, broken up
1/4 c. minced onion
1 (10 ounce.) pkg. frzn, minced spinach, thawed and well liquid removed
1 lg. sweet or possibly white potato, peeled, and cut into 1/2 inch chunks
1 c. frzn thawed corn or possibly 1 (8 ounce.) can whole kernel corn
1 c. sliced, fresh mushrooms
1/2 teaspoon dry thyme leaves, crushed
1/4 teaspoon dry rosemary leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 c. Mozzarella cheese
2 Large eggs, beaten
Pastry for 1 (9-inch) single crust pie
Toasted sesame seeds (optional)

1
In large skillet, cook pork with onion about 12 min or possibly till meat is thoroughly cooked.
2
Drain off excess fat.
3
Stir in spinach, potato, corn, mushrooms, thyme, rosemary, salt and pepper till well mixed.
4
Add in the cheese and one of the beaten Large eggs.
5
Spoon mix into a 10x6x2 inch baking dish or possibly a 1 1/2 qt casserole dish.
6
On a lightly floured surface, roll out pastry to 1 1/2 inches larger than baking dish.
7
Place pastry over filling.
8
Seal to edge of dish.
9
Flute.
10
Brush crust with remaining egg.
11
Sprinkle with sesame seeds, if used.
12
Cover edges of pastry with foil (to prevent overbrowning).
13
Bake at 400 degrees for 20 min.
14
Remove foil.
15
Bake about 20 min more or possibly till crust is golden.
16
Let stand 10 min before cutting and serving.
17
Good served with a crisp green salad with French dressing and Rose wine, if you like.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3/4 pound grnd pork or possibly bulk sausage, broken up, 1/4 c. minced onion, 1 (10 ounce.) pkg. frzn, minced spinach, thawed and well liquid removed, 1 lg. sweet or possibly white potato, peeled, and cut into 1/2 inch chunks, and more.

Yes, Pork Vegetable Pie Recipe 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.

That's it — enjoy your meal!