Pork Picadillo Pie

Pork Picadillo Pie

Bring exotic Cuban flavors to your table with this exciting pork dish, flavored with olives, raisins, and a touch of cumin, all baked in an easy pie crust.

Prep Time

30

Minutes

Total Time

1:15

Hr:Mins

Makes

6

servings

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
lb boneless pork loin, cut into 1/2-inch cubes
1/2
cup chopped onion (1 medium)
1
can (14.5 oz) diced tomatoes, undrained
1
box (9 oz) Green Giant® Niblets® frozen whole kernel corn
1
can (4.5 oz) Old El Paso® chopped green chiles
1/2
cup chili sauce
1/4
cup sliced pimiento-stuffed green olives
1/4
cup raisins
1/2
teaspoon ground cumin
1/4
teaspoon salt
2
teaspoons milk
1
tablespoon cornmeal
  1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9 1/2- or 10-inch deep-dish glass pie plate.
  2. Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot. Add pork and onion; cook 3 to 5 minutes, stirring occasionally, until pork is no longer pink.
  3. Add tomatoes, corn, green chiles, chili sauce, olives, raisins, cumin and salt. Heat to boiling. Reduce heat to medium; simmer 5 minutes, stirring occasionally, until slightly thickened. Remove from heat; cool 5 minutes.
  4. Spoon mixture into crust-lined pie plate. Cut 4 wide slits or small designs in second crust; place crust over pork mixture. Seal edge and flute edge. Brush crust with milk; sprinkle with cornmeal.
  5. Bake 25 to 35 minutes or until deep golden brown. Cover crust edge with 2- to 3-inch-wide strips of foil after 10 to 15 minutes of baking to prevent excessive browning. Let pie stand 5 to 10 minutes before serving.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
An ancient spice, cumin is the tiny dried fruit of a plant in the parsley family. Also called comino, cumin is very aromatic and has a pungent nutty flavor.
To decorate the top crust of this savory pie, use small cookie or canapé cutters to cut little shapes in the crust. Brush the cutouts with a little water or milk, and press them lightly but securely to the top crust.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 550
    • (Calories from Fat 240),
  • Total Fat 26g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 1240mg;
  • Total Carbohydrate 59g
    • (Dietary Fiber 4g,
    • Sugars 10g),
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.