Today I share another “joint venture” with my “sous chef” and it something for our books! We thought about this dish the same day we created the creamy mushroom creamy pot pie and they both became instant favorites! Enjoy!
Ingredients of the filling
- 2 lbs of pork feet
- 1 big red onion.
- 1 spoonful of garlic paste
- Black pepper.
- 1 can sweet peas
- 1 big red bell pepper (Chopped)
- 3 sweet peppers
- 1 bouillon cube
- 3 spoonfuls of tomato paste
- Salt to taste.
Ingredients for the “sous chef’s” pie crust.
- 2 cups of flour
- 1 bar of frozen butter
- 1 spoonful of salt
- ½ cup of frozen water
Directions for the filling
Soften the pork feet in a pressure cooker with the onion, leek, cilantrico, bouillon cube, sweet pepper, oregano, black pepper, paprika, salt, etc., when soft (it takes around half an hour, after it begins to whistle) Take the bones out and cook with red bell peppers. Allow the peppers to becomes soft, add cornstarch to thicken (diluted in cold water) take out of the fire and then add the sweet peas. Take out and cool down in the fridge.
Directions for the crust and dough
Cut the frozen butter in pieces and mix with the flour and the salt with a fork until you get a clotted consistency. Add the water until you have a dough. Divide in two and allow to rest for 15 minutes. Extend the dough on a floury surface.
Cover the container, add the filling and cover with another sheet of dough. Make small holes and take to the oven for about 40 minutes in medium high fire.
It’s always good to monitor due to the variations of each oven.
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