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  Vegetable oil/Peanut oil 1 Tablespoon
  Diced cooked pork 2 Cup (32 tbs)
  Green onions 4 Small, chopped
  Celery stalks 2 , sliced
  Canned chinese vegetables 1 Pound, drained (1 Can)
  Canned chicken broth 14 Ounce (1 Can)
  Ground ginger 1⁄2 Teaspoon
  Cornstarch 5 Teaspoon
  Dry sherry 2 Tablespoon
  Soy sauce 1 Tablespoon
  Vegetable shortening 2 Tablespoon
  Buttermilk biscuit mix 2 Cup (32 tbs)
  Cold water 1⁄3 Cup (5.33 tbs)
  Egg 1 , slightly beaten
  Sesame seeds 2 Tablespoon

1. Heat oil in large skillet; add pork, green onions and celery; saute 5 minutes, or until celery is tender and the pork is slightly browned. Stir in Chinese vegetables, chicken broth and ginger. Bring to boiling.
2. Mix cornstarch, sherry and soy sauce in a small bowl; add to skillet. Bring to boiling, stirring constantly; cook just until thickened, about 1 minute. Turn into a 9-inch pie plate.
3. Cut shortening into biscuit mix with pastry blender in medium-size bowl. Add water; stir with a fork just until mixture is moist.
4. Turn dough out onto lightly floured pastry board and knead it 8 or 10 times. Roll out 1/4-inch thick. Cut out a 9-inch circle to fit pie plate. Make several cuts in center for steam to escape. Fit pastry on top of pork filling, pressing dough to edge of plate. Brush top with egg; sprinkle with the sesame seeds.
5. Bake in moderate oven (375°) 40 minutes, or until pastry is nicely browned.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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