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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I've had this recipe so long that I can't even remember where I got it. It's delicious, easy to prepare and unique because of the puff pastry crust. It's pretty too, so you can't lose.Gigi Morgan, Indianapolis, Indiana Ingredients:
1 cup water |
6 tablespoons butter, cubed |
1/2 teaspoon salt |
dash pepper |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
1-1/2 cups (6 ounces) shredded swiss cheese |
filling: |
1 medium green pepper, chopped |
1 small onion, chopped |
1 garlic clove, minced |
1 tablespoon butter |
2 tablespoons minced fresh parsley |
1 tablespoon cornstarch |
1 can (8 ounces) tomato sauce |
3/4 cup chicken broth |
1 tablespoon worcestershire sauce |
1 teaspoon sugar |
2-1/2 cups cubed cooked pork |
1/2 cup shredded swiss cheese |
Directions:
1. In a saucepan, bring the water, butter, salt and pepper to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese.
2. Spread onto the bottom and up the sides of greased 11-in. x 7-in. baking dish. Bake at 400° for 20 minutes.
3. Meanwhile, in a saucepan, saute green pepper, onion and garlic in butter until tender. Sprinkle with parsley and cornstarch; stir until blended. Stir in the tomato sauce, broth, Worcestershire sauce and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the pork. Pour into crust; sprinkle with cheese. Bake 15-20 minutes longer or until puffed and golden. Yield: 6 servings.
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