Best Piggy Pie Recipes

Piggy Pie Spicy Pork Empanadas image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 6 servings; 24 empanadas

Number Of Ingredients 19

1 tablespoon olive oil
1 (12-ounce) pork tenderloin, trimmed, cut into 1/3-inch medallions
1 serrano chile, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 cup golden raisins
1/4 cup fresh lime juice
6 tablespoons chopped toasted almonds
3 tablespoons sour cream
1/2 teaspoon chipotle powder
1 cup all-purpose flour
1 cup masa harina (cornmeal)*
1 teaspoon baking powder
1 teaspoon salt
4 ounces (1 stick) unsalted butter, melted, cooled
1/2 cup plus 1 tablespoon water
2 large eggs

Steps:

For filling: Heat oil in large nonstick pan over medium-high heat. Add pork, serrano, chili powder, cumin, chipotle powder, cinnamon, and allspice to the skillet and stir for 3 minutes. Add raisins and lime juice, bring to a boil and cook until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in the almonds and sour cream. Season with salt and pepper. Cool.
For dough: Butter 2 large baking sheets. Mix flour, masa harina, baking powder, and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using a 3-inch diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whisk remaining egg in a small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. Cover with plastic wrap; chill. Note: dough can be made 1 day ahead.
Preheat oven to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes.

Piggy Pie image

Provided by Millereg

Time 2h5m

Yield 1 Little piggy pie, 6 serving(s)

Number Of Ingredients 6

8 ounces leeks, sliced
1 lb lean boneless pork, cut into 1-inch cubes
5 fluid ounces milk
2 1/2 fluid ounces table cream
2 eggs, lightly beaten
8 ounces frozen puff pastry, thawed according to package directions

Steps:

Preheat oven to 400F degrees.
Par-boil the leeks for about 5 minutes.
Drain well.
Fill a pie dish with the leeks and pork and pour in the milk.
Cover with foil and bake for about 1 hour (don't worry if it looks curdled).
Stir the cream into the eggs, and then pour into the dish.
Allow the pie to cool.
Increase oven heat to 425F degrees.
Roll out the pastry on a lightly floured surface to 2 inches wider than the dish.
Cut a 1-inch strip from the outer edge and use this to line the dampened rim of the pie dish.
Dampen the pastry rim with water, cover with the pastry lid and seal the edges well.
Make a hole in the center of the pie and use pastry trimmings to decorate.
Bake for about 25-30 minutes, until risen and golden brown.

Nutrition Facts : Calories 404.6, Fat 23.8, SaturatedFat 7.7, Cholesterol 126.9, Sodium 181.8, Carbohydrate 24.2, Fiber 1.2, Sugar 1.9, Protein 22.8

Piggy Pie image

Provided by Jenna Dean

Categories Chicken

Time 1h

Number Of Ingredients 9

1 boneless skinless chicken breast
1/2 pkg ranch seasoning
3-6 Tbsp sweet and spice chipolte bbq sauce (kraft)
1 can(s) baked beans original (bush's)
1/2 head iceberg lettuce
6-9 fresh carrots
1/4 fresh tomato
2-4 Tbsp creamy ceasar salad dressing (ken's steak house)
1/2 bag(s) corn chips (fritos)

Steps:

1. Boil the chicken breast in water combined with the ranch seasoning until fully cooked and until tender (to your preference).
2. Meanwhile, chop the lettuce, carrots and tomato. Pour in the Creamy Caesar dressing and mix.
3. In a separate bowl (or pan) heat up the baked beans.
4. Shred the cooked chicken in a mixing bowl and mix in the BBQ sauce.
5. Layer your serving bowl like so: Corn chips Baked beans Chicken Salad Enjoy!