Farmhouse pork pot pie

Yield: 6 Servings

Measure Ingredient
2 \N Onions,large,chopped
2 \N Carrots,large,sliced
1 \N Cabbage head,small,chopped
3 cups Pork,cooked,diced
\N \N Salt to taste
1 \N Pastry for 9\" pie
¼ cup Butter or margarine
2 \N Potatoes,large,diced
1 can Chicken broth(14oz)
1 tablespoon Angostura aromatic bitters
\N \N White pepper to taste
2 teaspoons Caraway seeds

1. Saute onions in butter until golden. 2. Add carrots, potatoes, cabbage, broth, pork and bitters; cover and cook until cabbage is tender, about 30 minutes.

3. Season with salt and white pepper to taste. 4. Prepare pastry, adding caraway seeds. 5. Roll out pastry on lightly floured board to ⅛-inch thickness; cut out six 6-inch circles to top six 5-inch pie pans. 6. Divide filling equally among pie pans; top with crusts, allowing pastry to hang ½ inch over pan sides. 7. Cut a cross on the center of each pie; pull back pastry points to open tops of pies.

8. Bake in preheated 400'F. oven 30 to 35 minutes, or until crust is brown and filling is bubbly.

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