Pork Potpie

Name: Pork Potpie
Ingredients: 3 cups all-purpose flour; 1/2 teaspoon salt; 1 cup shortening; 5 to 6 tablespoons cold water; 1 egg; 1 tablespoon vinegar; 1-1/2 cups cubed peeled potatoes; 1/2 cup thinly sliced carrots; 1/4 cup thinly sliced celery; 1/4 cup chopped onion; 1 cup water; 2 cups diced cooked pork; 3/4 cup pork gravy; 1/2 teaspoon dried rosemary, crushed, optional; 1/4 teaspoon salt; 1/8 teaspoon pepper; Half-and-half cream, optional

17 ingredients

3 steps

Ingredients

3 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
5 to 6 tablespoons cold water
1 egg
1 tablespoon vinegar
1-1/2 cups cubed peeled potatoes
1/2 cup thinly sliced carrots
1/4 cup thinly sliced celery
1/4 cup chopped onion
1 cup water
2 cups diced cooked pork
3/4 cup pork gravy
1/2 teaspoon dried rosemary, crushed, optional
1/4 teaspoon salt
1/8 teaspoon pepper
Half-and-half cream, optional

Directions

1

In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling.
2

In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside.
3

On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown.