PIGGY PIE
"Everywhere there's lots of piggies, Living piggy lives, You can see them out for dinner, With their piggy wives, Clutching forks and knives, To eat their bacon."
Provided by Millereg
Categories One Dish Meal
Time 2h5m
Yield 1 Little piggy pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400F degrees.
- Par-boil the leeks for about 5 minutes.
- Drain well.
- Fill a pie dish with the leeks and pork and pour in the milk.
- Cover with foil and bake for about 1 hour (don't worry if it looks curdled).
- Stir the cream into the eggs, and then pour into the dish.
- Allow the pie to cool.
- Increase oven heat to 425F degrees.
- Roll out the pastry on a lightly floured surface to 2 inches wider than the dish.
- Cut a 1-inch strip from the outer edge and use this to line the dampened rim of the pie dish.
- Dampen the pastry rim with water, cover with the pastry lid and seal the edges well.
- Make a hole in the center of the pie and use pastry trimmings to decorate.
- Bake for about 25-30 minutes, until risen and golden brown.
Nutrition Facts : Calories 404.6, Fat 23.8, SaturatedFat 7.7, Cholesterol 126.9, Sodium 181.8, Carbohydrate 24.2, Fiber 1.2, Sugar 1.9, Protein 22.8
PIGGY BANK PIE
Chef Buckley's take on a pulled pork "shepherd's pie" with horseradish mashed potatoes. This is a hearty meal that is great for using up leftover pulled pork and won't break the bank in the process. This recipe also freezes well.
Provided by jlambert
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Get your potatoes boiling on the stove, add a pinch of salt, and reduce them to low heat until you can easily pierce them with a fork (about 20 mins.).
- While you've got those babies going, get out a large skillet and heat over medium heat. Throw in the tbsp of olive oil (or whatever cooking oil you have handy) and coat the bottom of the skillet.
- Add in your garlic and onions and sauté until the onions are translucent.
- Then add in your peas, carrots, and celery. Sauté about 6 minutes.
- Add in your cooked pork, tomato paste, beer or broth, worcestershire sauce and season with salt and pepper until it tastes just right. Let that go for a couple of minutes to get the liquids to reduce down.
- Next, pour the veggie/pork mixture into a square baking dish. That can just chill out on the counter for the moment while you make the horseradish mashed potatoes to go on top.
- Drain your potatoes and add in butter, cream, horseradish, salt and pepper.
- Now mash away. Any way you want to mash. Or rice. Or food process.
- While the potatoes are still hot, spread over the veggie/pork mixture.
- Sprinkle with cheddar cheese.
- At this point you can either:.
- Broil immediately in the oven for a couple of minutes until the cheese browns.
- Cover and freeze or refridgerate until later, bring to room temp and bake at 375, covered in foil about 30 minutes. Then take off the foil and broil until cheese browns.
- Chow down!
Nutrition Facts : Calories 439.4, Fat 29.2, SaturatedFat 16.6, Cholesterol 78.5, Sodium 336, Carbohydrate 36.3, Fiber 4.8, Sugar 5.9, Protein 8.5
PIGGY PANCAKES
What a fun way to gather the family! Make piggy pancakes your new tasty tradition.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Heat griddle or skillet over medium-high heat or to 375°F. In medium bowl, stir Bisquick mix, milk and eggs until blended.
- Lightly oil griddle. For each pig face, pour slightly less than 1/4 cup batter onto hot oiled griddle. Pour scant tablespoonful batter onto griddle for snout and another scant tablespoonful for ears.
- Cook pancakes until edges are dry. Turn; cook until golden.
- To serve, place large pancakes on individual serving plates. Place 1 small pancake in center of each face for snout; poke 2 holes for nostrils with end of handle of wooden spoon. Cut second small pancake in half for ears; place at top of face. Use blueberries for eyes.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Piggy Pancake, Sodium 310 mg, Sugar 2 g, TransFat 1 g
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