Entrée Pies: Pork 05 by Recipe Cottage

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	Pork 05

		Pork Picadillo Pie Serving Size : 6 15 ounces refrigerated pie crusts (2 per Pkg.) 1 pound boneless pork loin, cut into 1/2" cubes 1/2 cup onion, chopped 14 1/2 ounces canned tomatoes, diced 9 ounces corn 4 1/2 ounces canned green chiles, chopped 1/2 cup chili sauce 1/4 cup pimento-stuffed green olives, sliced 1/4 cup raisins 1/2 teaspoon cumin 1/4 teaspoon salt 2 teaspoons milk 1 Tbsp cornmeal Heat oven to 425 degrees F. Prepare pie crust as directed on package for two-crust pie using 9 1/2 or 10 -inch deep glass pie pan. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork and onion; cook 3 to 5 minutes, or until pork is no longer pink, stirring occasionally. Add tomatoes, corn, green chiles, chili sauce, olives, raisins, cumin, and salt. Bring to a boil. Reduce heat to medium; simmer 5 minutes or until slightly thickened, stirring occasionally. If mixture seems too thin, add about a tablespoon of finely ground cornmeal, stirring well. Remove from heat; cool 5 minutes. Spoon mixture into crust lined pan. Cut 4 wide slits or small designs in the top crust; place over mixture. Flute edges. Brush crust with milk; sprinkle with cornmeal. Bake at 425 degrees for 25 to 35 minutes or until deep golden brown. Cover edge of crust with strips of foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 5 to 10 minutes before serving to give the filling a chance to solidify.