Three-Pork Pie

Three-Pork Pie

Ingredients:
3 tablespoons butter
1 medium yellow onion, diced

Directions:
1⁄ pound bulk pork sausage
2
3 tablespoons all-purpose flour
1⁄ cup milk or heavy cream
4
1 tablespoon dried parsley
1⁄ teaspoon dried sage or thyme
4
1⁄ teaspoon savory
4
1⁄ teaspoon freshly ground black pepper
4
1 28-ounce can heat-and-serve pork
1⁄ cup broth
2
1 14-ounce bag baby potatoes and vegetables blend, thawed
1 cup cooked ham, cubed
1 15-ounce package refrigerated peel-and-unroll-style pie crusts
1. Preheat oven to 375ºF.
2. Add the butter and onion to a large microwave-safe bowl. Cover and microwave
on high for 1 minute. Stir to mix the melted butter with the onion. Break the
sausage apart into the butter-onion mixture; stir to combine. Cover and
microwave on high for 3 1-minute segments, stirring between each minute. If the
sausage has lost its pink color, continue to step 3; if it hasn’t, cover and
microwave on high for 1 more minute.
3. Sprinkle the flour over the sausage mixture in the bowl, then stir to combine. Stir
in the milk or heavy cream. Cover and microwave on high for 1 minute. Whisk in
the parsley, sage or thyme, savory, and black pepper until the mixture is smooth
and there are no lumps. Stir in the canned pork and broth. Cut the baby potatoes
in the vegetable blend into quarters, if desired, and then stir the entire bag and the
ham into the mixture.
4. Divide the pork mixture between 2 91⁄" deep-dish pie plates. Top each filled pie
2
plate with a pie crust. Cut vents into the crust. Place the pie plates side by side on
a large jellyroll pan (a safety measure to catch any drippings should a pan boil
over). Bake for 45 minutes, or until the crust is golden brown. Let set for 10
minutes, then cut and serve.
Blending Starch and Vegetables
You can substitute 1 cup of thawed frozen corn and 1 cup of thawed frozen