Island Pork Pie
|Onions||7 Medium, chopped (Around 0.5 Cup)|
|Green peppers||1⁄2 Large, seeded and diced (Around 0.5 Cup)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chicken gravy||10 1⁄2 Ounce|
|Water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Diced pork roast||3 Cup (48 tbs)|
|Canned bean sprouts||1 Pound, drained|
|Canned water chestnuts||5 Ounce, drained and sliced|
|9 inch pastry shell||1 , frozen and thawed|
1 Saute onion, green pepper, celery and garlic in butter or margarine until soft in a large frying pan.
2 Stir in gravy, water, soy sauce, salt, pepper, pork, bean sprouts and Water chestnuts; heat to boiling.
Spoon into a deep 6-cup baking dish.
3 Spread pastry shell flat, then roll out, if needed, to a round 1 inch larger than baking dish; cut several slits in center to let steam escape.
Place over meat filling; fold overhang under, flush with rim; flute edge.
4 Bake in hot oven (400Â°) for 30 minutes, or until pastry is golden.