Pork picadillo pie

★★★★★ 1 Review
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By Lynnda Cloutier
from Mission Viejo, CA

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


  • 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

  • 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

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