Asian Pork Pie
East meets West… in a pie! This medley of flavours will have you clamouring for more adventurous cooking!
Ingredients
2 (9 in/23 cm) frozen pie shells, thawed
1 1⁄2 lbs (675 g) cooked ground pork, from Crunchy Asian Tacos recipe
2 tbsp3 Onion Dip Mix
2 carrots, grated
2 cups shredded red or green cabbage
1 can (8 oz/ 227 ml) water chestnuts, drained
2 cups cooked rice
1 recipe preparedUltimate Umami Bomb Sauce
1 egg, lightly beaten
Preparation
- Preheat oven to 400° F (205° C).
- Gently press one pie shell into a pie dish. Place on Sheet Pan. In a medium bowl, mix together all ingredients except egg.
- Spoon mixture into pie dish. Invert second pie shell overtop. Press pie shell edges together, and brush top with egg. Poke a few holes with a fork to let steam escape.
- Bake 15 minutes, then reduce temperature to 350° F (175° C), and bake 20–30 more minutes, until golden.
Nutritional Information
Per serving: Calories 510, Fat 30 g (Saturated 9 g, Trans 0 g), Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 39 g (Fibre 2 g, Sugars 9 g), Protein 20 g.
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