Category: |
Entrée |
Yield: |
32 |
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Ethnicity: |
English |
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INGREDIENTS: |
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Metric |
Imperial |
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Pie shell, 8" |
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4 |
4 |
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Vegetable Oil |
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75 ml |
1/3 cup |
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Sliced Mushrooms |
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1.5 L |
6 cups |
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Chopped Onions |
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750 ml |
3 cups |
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Dried Thyme |
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25 ml |
2 tbsp |
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Salt |
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5 ml |
1 tsp |
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Pulled Pork |
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2.2 kg |
4.84 lbs |
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Light Cream Cheese, softened |
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750 ml |
3 cups |
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Instant 3-Peppercorn Sauce Mix, Prepared |
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1 L |
4 cups |
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Pie top, 8" |
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4 |
4 |
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METHOD: |
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1. Preheat oven to 400°F (204° C). |
1. Remove pie shells from freezer and set aside. |
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2. In large skillet, heat oil on medium-high heat for 2 minutes. Add mushrooms, onions, thyme and salt. Sauté until onions are transparent. |
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3. Drain Pulled Pork for 10 to 15 minutes. Cut Pulled Pork into 1" pieces. |
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4. In large bowl, combine mushroom mixture, pork, cream cheese and peppercorn sauce. Mix thoroughly. Place 4 cups (1 L) filling into each pie shell. Top with pie top. |
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5. Bake for 35 to 45 minutes or until 165°F (74°C). Cut each pie into 8 servings . (May also be prepared in 1/2 pan.) |
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GARNISHING: |
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SERVING IDEAS: |
Serve with cooked sliced carrots. |
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Canadian Diabetes Choice Values: |
2 Starch Choices |
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2 Protein Choices |
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2 Fats and Oils |
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NUTRITIONAL INFORMATION: |
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Portion Size: |
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1 slice |
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Calories |
345 |
kcal |
% from fat |
20.9 |
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Protein |
16.5 |
g |
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Fat |
18.3 |
g |
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Carbohydrates |
29.5 |
g |
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Sodium |
1245 |
mg |
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Potassium |
132.9 |
mg |
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Phosphorous |
66.8 |
mg |
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