Pork Shoulder & Rutabaga Pasty Pie
Filling
- 2 cups cooked pork shoulder, shredded or chopped
- 1 cups potato, ½-inch dice
- 2 cups rutabaga, ¼ to ½-inch dice
- 1 cup carrots, diced
- 1 cup cabbage, chopped fine
- 1 medium onion, diced
- ¾ cup pork roasting broth or drippings
- 2 tbsp flour
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp butter
Crust
Double-crust pastry for a 9-inch deep dish pie.
Directions
- Heat butter in a skillet.
- Cook onion and cabbage until softened.
- Combine with potatoes, rutabaga, carrots, pork, thyme, salt, and pepper.
- Stir in just enough pork broth to moisten everything. The mixture should be damp but not soupy, sprinkle flour and stir.
- Line a deep pie plate with bottom crust.
- Fill and gently mound the mixture.
- Pour any remaining broth evenly over the filling.
- Top with second crust and crimp edges.
- Cut several steam vents.
Bake
- 425°F for 20 minutes
- Reduce to 350°F for 40-50 minutes more
If the crust browns too quickly, tent with foil.
