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Pork Picadillo Pie

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By Pillsbury Kitchens
Updated Jan 6, 2010
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Bring exotic Cuban flavors to your table with this exciting pork dish, flavored with olives, raisins, and a touch of cumin, all baked in an easy pie crust.

Pork Picadillo Pie

  • Prep Time 30 min
  • Total 1 hr 15 min
  • Ingredients 13
  • Servings 6
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Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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) frozen whole kernel corn
  • 1 can (4 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

550 Calories
26g Total Fat
20g Protein
59g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
240
Total Fat
26g
41%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
1240mg
52%
Potassium
640mg
18%
Total Carbohydrate
59g
20%
Dietary Fiber
4g
17%
Sugars
10g
Protein
20g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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