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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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When my mother was growing up, her mom made mince pies that contained meat. I created this recipe with my grandmother in mind. This pie is a main dish not a dessert, and I served it for the first time at my mother's 1999 Christmas party to rave reviews. Candice Salazar Los Alamos, New Mexico Ingredients:
2 cups beef broth |
3/4 cup chopped onion |
1/2 cup chopped dried apricots |
1/2 cup raisins |
1/2 cup whole-berry cranberry sauce |
1/2 cup undrained crushed pineapple |
1/2 teaspoon curry powder |
1/4 teaspoon ground cinnamon |
1 tablespoon cornstarch |
1 tablespoon water |
3 cups cubed cooked pork |
1/2 cup chopped pecans |
1/2 teaspoon salt |
pastry for double-crust pie (9 inches) |
milk and sugar |
Directions:
1. In a large saucepan, combine the first eight ingredients. Cook over medium heat for 20 minutes. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in pork, pecans and salt.
2. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Fill with meat mixture. Roll out remaining pastry to fit the top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling; trim, seal and flute edges.
3. Brush pastry and cutouts with milk; place cutouts on top of pie. Sprinkle with sugar. Bake at 400° for 30-35 minutes or until golden brown. Cool for 10 minutes before serving. Refrigerate leftovers. Yield: 6 servings.
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