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Savory Pork and Pepper Pie

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

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