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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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What a great way to use up leftover pork roastand it sure doesn't taste like leftovers. It's one of those down-home comfort foods that really warms up a cold night.Dlores DeWitt, Colorado Springs, Colorado Ingredients:
2 medium carrots, thinly sliced |
1 small onion, chopped |
1/4 cup water |
2 cups cubed cooked pork |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
2 tablespoons minced fresh parsley |
1/4 teaspoon salt |
1/8 teaspoon dried savory |
1/8 teaspoon garlic powder |
pastry for single-crust pie (9 inches) |
1 tablespoon grated parmesan cheese |
Directions:
1. In a saucepan, cook carrots and onion in water until tender; drain. Add the pork, soup, parsley, salt, savory and garlic powder. Transfer to a greased 9-in. pie plate.
2. On a lightly floured surface, roll out pastry into 10-in. circle; place over pork mixture. Cut slits in top; flute edges. Sprinkle with Parmesan cheese. Bake at 425° for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
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