Cranberry Pork Pie
14 ingredients
3 steps
Ingredients
- 2 bacon strips, diced
- 1/4 cup all-purpose flour
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 2 pounds pork chop suey meat
- 1 tablespoon vegetable oil, optional
- 1 cup finely chopped cranberries
- 1/3 cup sugar
- 3/4 cup hot chicken broth
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/3 cup milk
Directions
-
1In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. In a large resealable plastic bag, combine the flour, sage and salt. Add pork in batches; shake to coat.
-
2In the bacon drippings, saute the pork in batches until browned, add oil if needed. Transfer to a greased 1-1/2-qt. round baking dish. Sprinkle with bacon. Combine cranberries and sugar; sprinkle over pork. Pour broth over top. Cover and bake at 400° for 25 minutes.
-
3Meanwhile, combine the flour, baking powder and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto lightly floured surface; knead 8-10 times. Roll into a circle the size of the baking dish. Cut into eight wedges; place over pork mixture. Bake, uncovered, for 20-25 minutes or until golden brown.
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