Italian Pork Pie

Italian Pork Pie takes roughly 45 minutes from beginning to end. One portion of this dish contains roughly 27g of protein, 34g of fat, and a total of 468 calories. This recipe serves 8. For $1.28 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up ground pepper, ground pork, fresh rosemary, and a few other things to make it today. 6 people have made this recipe and would make it again. It is brought to you by Allrecipes. It is a good option if you're following a ketogenic diet. Overall, this recipe earns a pretty good spoonacular score of 64%. Italian Pork Stew, Italian Pork Grinders, and Italian Pork Tenderloin are very similar to this recipe.

Servings: 8

 

Ingredients:

1 cup bread crumbs

1 tablespoon chopped fresh parsley

2 tablespoons chopped fresh rosemary

ground black pepper to taste

2 pounds lean ground pork

2 (3.5 ounce) links sweet Italian sausage

1 large onion, grated

1/2 cup grated Parmesan cheese

salt to taste

Equipment:

bowl

Cooking instruction summary:

Roll out dough to fit a 9 inch pie plate. Place ground pork, rosemary, bread crumbs, parsley, and onion in a medium-size bowl; mix until well blended. Remove casings from sausage, and crumble into the mixture. Season with salt and pepper to taste. Sprinkle 1/4 cup grated parmesan cheese into the bottom of pie shell. Spread pork mixture on top of cheese, and sprinkle with remaining parmesan. Place top crust over filling, and crimp the edges together. Bake at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 35 to 40 minutes. Kitchen-Friendly View

 

Step by step:


1. Roll out dough to fit a 9 inch pie plate.

2. Place ground pork, rosemary, bread crumbs, parsley, and onion in a medium-size bowl; mix until well blended.

3. Remove casings from sausage, and crumble into the mixture. Season with salt and pepper to taste.

4. Sprinkle 1/4 cup grated parmesan cheese into the bottom of pie shell.

5. Spread pork mixture on top of cheese, and sprinkle with remaining parmesan.

6. Place top crust over filling, and crimp the edges together.

7. Bake at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 35 to 40 minutes.


Nutrition Information:

Quickview
470k Calories
26g Protein
34g Total Fat
12g Carbs
17% Health Score
Limit These
Calories
470k
24%

Fat
34g
53%

  Saturated Fat
12g
81%

Carbohydrates
12g
4%

  Sugar
1g
2%

Cholesterol
104mg
35%

Sodium
638mg
28%

Get Enough Of These
Protein
26g
54%

Vitamin B1
1mg
74%

Selenium
38µg
56%

Vitamin B3
6mg
33%

Phosphorus
305mg
31%

Vitamin B6
0.56mg
28%

Vitamin B2
0.39mg
23%

Zinc
3mg
22%

Vitamin B12
1µg
19%

Potassium
455mg
13%

Calcium
126mg
13%

Iron
2mg
12%

Vitamin B5
1mg
10%

Manganese
0.19mg
10%

Magnesium
36mg
9%

Vitamin K
9µg
9%

Folate
27µg
7%

Copper
0.12mg
6%

Vitamin C
3mg
4%

Fiber
1g
4%

Vitamin A
114IU
2%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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