Pork Pot Pie

Name: Pork Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2 servings
Cuisine: American,Australian,British
Ingredients: 1 3/4 cups unbleached all-purpose flour; 2 teaspoons sugar; 1/4 heaping teaspoon kosher salt; 5 tablespoons cold unsalted butter, cut into 1/4-inch slices; 3 tablespoons cold vegetable shortening, cut into 4 pieces); 2 tablespoons vodka, cold; 2 tablespoons water, cold; 4 tablespoons unsalted butter, divided; 1/4 medium yellow onion, cut into 1/2-inch pieces (about 1/4 cup); 1 rib celery, cut into 1/4-inch rounds (about 1/4 cup); 1 carrot, peeled and cut into 1/4-inch rounds (about 1/4 cup); Pinch dried oregano; Pinch dried thyme; 1 clove garlic, finely chopped; 2 cubes pork bouillon, such as Goya brand; 2 tablespoons unbleached all-purpose flour; 1 tablespoon dry white wine, or dry vermouth, optional; 1/2 pound cooked pork, cut into 1/2-inch cubes; 1/2 cup snap peas, fresh or frozen, cut in half; Kosher salt, to taste; Black pepper, to taste

A tender and flaky pot pie, made with a vodka pie crust, is an excellent way to transform leftover pork roast into a comforting meal.

⭐ 3.8 (48 reviews) Prep: 30 minCook: 45 minTotal: 75 minYields: 2 servings

Category Tags:

Dinner Entree Pie

Cuisine Tags:

American Australian British

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Ingredients

For the Pastry:

1 3/4 cups unbleached all-purpose flour
2 teaspoons sugar
1/4 heaping teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into 1/4-inch slices
3 tablespoons cold vegetable shortening, cut into 4 pieces)
2 tablespoons vodka, cold
2 tablespoons water, cold

For the Filling:

4 tablespoons unsalted butter, divided
1/4 medium yellow onion, cut into 1/2-inch pieces (about 1/4 cup)
1 rib celery, cut into 1/4-inch rounds (about 1/4 cup)
1 carrot, peeled and cut into 1/4-inch rounds (about 1/4 cup)
Pinch dried oregano
Pinch dried thyme
1 clove garlic, finely chopped
2 cubes pork bouillon, such as Goya brand
2 tablespoons unbleached all-purpose flour
1 tablespoon dry white wine, or dry vermouth, optional
1/2 pound cooked pork, cut into 1/2-inch cubes
1/2 cup snap peas, fresh or frozen, cut in half
Kosher salt, to taste
Black pepper, to taste

Instructions

In a food processor, combine 3/4 cup flour, sugar, and salt. Add butter and shortening, then process for 15 seconds until uneven clumps form.
Scrape the bowl, add 1 cup flour, and pulse 6 times. Transfer the mixture to a bowl.
Sprinkle vodka and water over the mixture, then fold and press with a spatula until dough sticks together.
Form the dough into a flattened ball, wrap, and refrigerate for at least 45 minutes.
Preheat the oven to 375 F.
Melt 2 tablespoons butter in a saucepan over medium-low heat. Add onion, celery, carrot, herbs, and a pinch of salt; cook for 10 minutes. Stir in garlic for 1 minute, then move vegetables to a bowl.
Heat 1 1/2 cups water and dissolve bouillon cubes.
In the same saucepan, melt 2 tablespoons butter over low heat. Whisk in flour for 4 minutes.
Increase heat to medium, whisk in bouillon until the sauce thickens and bubbles. Stir in optional wine, salt, pepper, cooked vegetables, snap peas, and pork.
Spoon the filling into oven-safe bowls or a casserole dish.
Roll out the refrigerated pie crust to fit your baking vessel, ensuring it is slightly over 1/8-inch thick.
Cover the filling with pastry, make vents with a knife, and bake for 40 minutes until the crust is browned.
Cool slightly before serving.

Nutritional Info (per serving)

Calories: 1431 kcal

Carbohydrate: 105 g

Cholesterol: 248 mg

Fiber: 7 g

Protein: 45 g

Saturated Fat: 46 g

Sodium: 916 mg

Sugar: 9 g

Fat: 89 g

Unsaturated Fat: 0 g