Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/2 cup shortening

  3. 1/2 cup BREAKSTONE'S® Sour Cream

  4. 1 egg, lightly beaten FILLING:

  5. 4 bacon strips, diced

  6. 1-1/2 pounds boneless pork, cut into 1/2-inch cubes

  7. 3 small onions, chopped

  8. 1 garlic clove, minced

  9. 2 tablespoons all-purpose flour

  10. 1 teaspoon salt

  11. 1/4 to 1/2 teaspoon pepper

  12. 1/8 to 1/4 teaspoon ground allspice

  13. 3/4 cup water

  14. 1 teaspoon beef bouillon granules

  15. 3 tablespoons minced fresh parsley

  16. 1 tablespoon heavy whipping cream

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Combine sour cream and egg; add to crumb mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 2 hours. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Brown pork in drippings. Add onions ; cook and stir until tender. Add garlic; cook 1 minute longer. Sprinkle with flour, salt, pepper and allspice; stir until blended. Add the water, bouillon, parsley and bacon. Cover and cook over medium-low heat for 30 minutes or until meat is tender. Divide dough in half; roll out one portion to fit a 9-in. pie plate. Transfer to pie plate; trim pastry even with edge. Spoon filling into crust. Roll out remaining pastry to fit top of plate; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with cream. Bake at 400° for 25-30 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 6-8 servings.


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