Thai Curry Inspired Pork Pot Pie
Pork can actually be a very lean and flavorful cut of meat when used correctly. While still being considered a white meat, it gives a subtle saltiness that chicken just doesn't have, while still being able to absorb the flavors...
Pork can actually be a very lean and flavorful cut of meat when used correctly. While still being considered a white meat, it gives a subtle saltiness that chicken just doesn't have, while still being able to absorb the flavors of whatever sauce it's paired with.
The flakiness of the pie crust works surprisingly well with the coconut milk and red curry spice, but you do have to be careful to thicken your sauce to a thick gravy-like consistency, or your crust will get soggy. You are welcome to use your favorite two-shell pastry recipe, or buy pre-made pie crust. The refrigerated pre-made dough works better than the frozen, because you will be needing a top crust.
Thai Curry Inspired Pork Pot Pie
Makes 1 Nine Inch Deep Dish Pie.
- 1 tablespoon of oil
- 1 pound of cubed pork loin or sirloin
- 1 onion thinly sliced
- 1 green or red pepper thinly sliced
- 1 can of coconut milk
- 1 tablespoon of red chili paste (More if you would like a spicier sauce.)
- 2 pie crusts
- (optional) cornstarch
- Preheat your oven to 400 degrees, and get your lower pie crust rolled out and into the pie plate.
- Roll out the top crust, and set aside. You can use a tea towel over both to keep them from drying out if you're in an area where that's a concern.
- Next take a frying pan, and put it over medium high heat.
- Once it's hot, add the oil, and your cubed pork.
- Brown thoroughly, and add your onions and green peppers.
- Once the onions have turned slightly brown, and the green peppers appear a dark green, add your coconut milk and red chili paste.
- Allow to simmer for approximately 15 minutes, stirring frequently.
- Taste and add more red chili paste or a little salt if necessary.
- Remember that your pie crust will also add salt to the finished pie, so don't over salt.
- Coconut milk will naturally get thicker as it reduces, but if you would like to hasten the process, you can take 1 table spoon of cornstarch and mix it with 3 tablespoons cold water in a small bowl.
- Add to the coconut milk filling, stirring constantly until incorporated.
- You can adjust how thick the filling is by adding a little more cornstarch or water, whichever is needed.
- Once the sauce thickens and coats the meat and vegetables, remove the pan from the heat, and pour the filling into the pie crust.
- Place the second pie crust over the top, and trim both crusts, leaving about two-fingers-width of crust hanging over the lip of the pie plate.
- Roll the two pie crust edges upward together, and then pinch with thumb and forefinger to seal, or you could also use the tines of the a fork to make sure the crust is sealed.
- Slice two slits into the top pie crust in the center to allow steam to escape from the filling during baking.
- Place in the oven, and bake for about 20 minutes, until the crust appears golden brown.
- Remove from the oven and allow to rest on a cooling rack for at least five minutes before cutting.
You could also add some leftover vegetables in this pie if you happen to have some in the fridge (for example carrots, peas, corn). For that extra Asian twist, add some lemongrass to the coconut filling, but don't forget to take it out of the pie afterwards!
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