Pork picadillo pie

Lynnda Cloutier


Sweet and spicy with chili sauce, raisins and green olives.


★★★★★ 1 vote



  • ·
    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

How to Make Pork picadillo pie


  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

Printable Recipe Card

About Pork picadillo pie

Course/Dish: Pork Savory Pies

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