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Add a photoAllow the pie filling to cool completely before adding to your pie crust to bake.
This pie was made in an 8" pie dish and cuts into 6 slices.
http://hungryjenny.blogspot.com/2010/11/friday-pie-day-orange-pork-and-tomato.html
Ingredientes
- 2 pork loin chops, diced
- Juice of 2 oranges
- 200g chopped tomatoes
- 1 tsp cornflour
- 125g broccoli florets, chopped
- 100g grated cheese
- 2 tbsp red onion, chopped
- 1 tbsp rosemary
- 450g shortcrust pastry
Direcciones
- Mix 2 tbsp of the chopped tomato with the cornflour and set aside.
- Fry the pork and onion to brown for a few minutes.
- Add the broccoli, rosemary, orange juice and chopped tomatoes, stirring for another few minutes.
- Stir in the tomato flour mixture, and turn down to simmer for 5-7 minutes. Turn off the heat and allow to cool completely.
- Cut two-thirds of the pastry and roll into a large circle onto a floured surface.
- Transfer to line your pie dish and spoon in the filling.
- Roll out the remaining pastry into a circle to top your pie. Pinch the edges together and prick the top with a fork.
- Bake at 190 degrees C for 35-40 minutes until golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 62 | 53% |
| Total Fat 7.01g | 9% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 120mg | 5% |
| Potassium 247mg | 7% |
| Total Carbs 6.19g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.72g | 2% |
| Protein 7.92g | 13% |
