Pedro's Pork Pie

Mary Ellen Taylor


This is an excellent way to use left-over pork roast. It makes a good brunch main course or even an evening meal. Teens like it because it is meaty and has a mild kick. Add salsa on the side for those who want more spice. It is a crowd pleaser since it is gluten free. Also, the pie freezes well.


☆☆☆☆☆ 0 votes

40 Min
30 Min


  • 2 c
    chopped, cooked pork
  • 1/2 c
    chopped onions
  • 1/2 c
    chopped multi-color sweet peppers
  • 3 Tbsp
    seeded pickled jalapenos
  • 1/2 c
    fresh mushrooms
  • 2 medium
  • 1/2 c
    gluten free bisquick
  • 1 c
    half and half
  • 1 c
    shredded cheddar cheese

How to Make Pedro's Pork Pie


  1. Pre-heat oven to 400 degrees. Spray 9 inch pie plate with cooking oil.
  2. Spread pork on the bottom of the pie plate. Combine onions, peppers, jalapenos, and mushrooms. Spread on top of the pork.
  3. Beat the eggs; add Bisquick, milk, and cheese and mix thoroughly. Pour mixture over pork mixture.
  4. Bake for thirty minutes. Allow to rest five minutes before cutting. garnish with parsley, tomatoes, black olives if you wish.

Printable Recipe Card

About Pedro's Pork Pie

Course/Dish: Savory Pies
Main Ingredient: Pork
Regional Style: Mexican
Dietary Needs: Gluten-Free

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