The Ultimate Pork Pie
Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy8
servings30
minutes25
minutesI’ve made a lot of savory pies over the years, but this one is the recipe that always gets people talking the moment it comes out of the oven.
The first time I put this together, I wasn’t trying to create anything special—I just combined ingredients I knew worked well together and wrapped them in a pie crust. But after baking it, I realized how much depth it had, from the savory ham and tender pork to the sweetness of sautéed onions and peppers.
Over time, I’ve refined the balance of flavors by adjusting the garlic, cheese, and cream so everything melts together into a rich, comforting filling that feels both hearty and indulgent.
What really stands out is how consistently it gets requested again. In my own experience, it has become one of those recipes that family members specifically ask for at gatherings.
It’s the kind of dish that looks simple on the outside, but delivers a deep, satisfying flavor that keeps everyone coming back for another slice.
Ingredients
- Pie Crust
3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups shortening
8 to 10 teaspoons cold water
- Pie Filling
1/2 cup diced yellow onions
1/2 cup diced green bell peppers
2 tbsp minced garlic
1/2 cup diced Roma tomatoes
8 oz shredded Swiss cheese
7 oz of pork chops, cooked and cubed
7 oz ham slice, cooked and cubed
1/2 cup heavy cream
4 tablespoons freshly shredded or grated Parmesan cheese
Directions
- Sift together flour and salt into a medium bowl. Gently blend shortening into flour until the mixture is crumbly. Stir in just enough cold water to keep it all together. Kneed or process until a smooth ball is formed, with as little work as possible.
- Roll in a ball and refrigerate for 1 hour. Remove, divide into 2 equal balls, and roll out to 9-inches.
- Preheat oven to 450 °F.
- Drape crust into the pie tin, poke with a fork and cover with waxed paper. Fill bottom with dried beans and bake pie shell for 10 minutes or until crust lightly browns. Remove and cool before filling.
- For the Pie Sofrio:
- Add oil to a medium sauté pan over medium heat. Add onions, peppers, and 2 tsp cup garlic, cook until translucent, but do not brown. Add tomatoes, cook for 3 to 5 minutes. Remove pan from heat and hold to add to pork.
- Preheat oven to 350 °F.
- Add 2 oz of the Swiss cheese to the pre-cooked pie shell, and add pork on top of the Swiss cheese. Top pork with sofrito mixture. Add the remaining Swiss on top of the pork. Add cubed ham on top of Swiss cheese. Pour the heavy cream on the ham and then top with Parmesan. Add pie crust to top, wrap aluminum foil around the edges of the pie crust, and bake for 25 minutes.
- Remove pie from oven, let cool, and set for 5 minutes.
Notes
- You can use a pre-made refrigerated pie crust. I have done this many times and it is equally delicious.
- Store any leftovers in the refrigerator in an air-tight container or on a plate wrapped in foil. This heats up nicely in the microwave.