•INGREDIENTS:
– For the Pie Crust:
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup ice water
– For the Filling:
– 1 pound pork tenderloin or pork shoulder, diced
– 1 tablespoon olive oil
– 1 onion, chopped
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– 1 tablespoon fresh parsley, chopped
•INSTRUCTIONS:
1. Prepare the Pie Crust:
– In a large bowl, combine the flour and salt.
– Add the diced butter and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
– Stir in the ice water, a tablespoon at a time, until the dough comes together.
– Wrap in plastic and refrigerate for at least 30 minutes.
2. Prepare the Filling:
– In a large skillet, heat the olive oil over medium heat.
– Add the diced pork and cook until browned on all sides. Remove and set aside.
– In the same skillet, add the onion, red bell pepper, yellow bell pepper, and garlic. Cook until softened.
– Stir in the paprika, thyme, salt, and pepper.
– Return the pork to the skillet, add the chicken broth, and simmer for about 10 minutes until the liquid reduces slightly.
– Stir in the heavy cream and cook for another 2 minutes. Remove from heat and let cool slightly.
3. Assemble the Pie:
– Preheat the oven to 375°F (190°C).
– Roll out the pie crust on a floured surface and fit it into a pie dish.
– Pour the pork and pepper filling into the crust.
– If desired, you can create a lattice top or cover the pie with another crust layer, sealing the edges.
– Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
4. Serve:
– Allow the pie to cool for a few minutes.
– Garnish with chopped parsley before serving.
