Chinese Pork Pie
Yield: 1 - 10 inch pie or 8 servings
2 pounds ground pork
1 1/2 cups chopped onion
20 ounce can crushed pineapple, undrained
1/4 cup cider vinegar
2 teaspoons salt
2 teaspoons dry mustard
1/4 teaspoon pepper
1/4 teaspoon ginger
1/4 teaspoon cloves
2 Tablespoons soy sauce
1/2 cup chopped green pepper
2 Tablespoons flour
Pastry for a 2 crust, 10 inch pie
In a large skillet, brown pork and onion, drain off excess drippings. Stir in
the remaining ingredients for filling except green pepper and flour; simmer
until no liquid is visible - 30 minutes; stir in green pepper and flour.
Turn into pastry-lined 10 inch pie plate; adjust top crust and make numerous
vents; trim, flute and seal edge. Bake in a preheated 425 degree oven until
lightly browned, 25 to 35 minutes.
Source: Unknown
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