Savory pork and Pepper Pie

Here’s a hearty recipe for savory pork and pepper pie that’s sure to please!

Ingredients:

For the Filling:

• 1 lb (450 g) pork shoulder or pork belly, diced
• 1 onion, chopped
• 2 bell peppers (any color), sliced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup chicken or vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon flour (optional, for thickening)

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6-8 tablespoons ice water
• 1 egg (for egg wash)

Instructions:

1. Prepare the Filling:

1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened.
2. Add the diced pork and cook until browned on all sides.
3. Stir in the bell peppers, smoked paprika, thyme, cumin, salt, and pepper. Cook for about 5 minutes.
4. Pour in the broth, bring to a simmer, and cover. Cook for about 30 minutes, or until the pork is tender. If the mixture is too runny, sprinkle with flour and stir to thicken. Let it cool.

2. Make the Pie Crust:

1. In a bowl, mix the flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
2. Gradually add ice water, mixing until the dough comes together. Divide the dough in half, shape into disks, and refrigerate for at least 30 minutes.

3. Assemble the Pie:

1. Preheat your oven to 400°F (200°C).
2. Roll out one disk of dough on a floured surface and fit it into a pie dish.
3. Fill with the pork and pepper mixture.
4. Roll out the second disk and cover the pie. Seal the edges and make slits in the top for steam to escape.
5. Brush the top with beaten egg.

4. Bake:

1. Bake for 25-30 minutes, or until the crust is golden brown.
2. Let it cool for a few minutes before slicing.

Enjoy!

This savory pork and pepper pie is perfect for a comforting dinner. Serve it with a side salad or some roasted vegetables!