TOMATO PORK PIE

Check out this Newman family favorite, featuring Edley’s pulled pork.

INGREDIENTS

• Fresh Tomatoes

• 7oz of Edley’s Chopped Pork

• Your Favorite Pie Crust

• 1/3 Large Diced Yellow Onion

• 1 tbs. Olive Oil

• 1/2 in. Thick Sliced Mozzarella - 6 Slices

• 3/4 Cup of Shredded Parmesan Cheese

• 1 Cup of Low Moisture Shredded Mozzarella Cheese

• 1/2 Cup Mayonnaise

• 4 Cloves of Garlic Diced

• 1 Cup Fresh Basil

• Salt & Pepper to Taste

RECIPE

1. Preheat the oven to 375 degrees.

2. Slice tomatoes into 1/2 inch thick slices.

3. Place tomato slices onto a paper towel and pat dry.

4. Lightly salt the slices of tomato and let them rest while preparing the rest of your pie filling. This helps prevent the pie from being too runny.

5. Follow the directions on your pie crust, depending on your crust you may need to brown it in the oven for 5 minutes.

6. Heat olive oil in a frying pan and sauté onions until translucent.

7. Combine chopped pork with the onions in a pan to combine flavors, set aside.

8. Blend garlic and basil together using a blender.

9. Lightly smash mozzarella slices and place them in the base of your pie crust.

10. Add a little pepper and salt to your tomatoes to taste.

11. Cut tomato slices to fit in your next two layers of your pie. Again, two layers of tomatoes.

12. Spread your basil and garlic mixture over the tomatoes, saving some for your topping later.

13. Evenly distribute your pork and onion mixture over the layer of basil and garlic.

14. In a bowl, mix shredded parmesan cheese, mozzarella cheese, mayonnaise, and remaining garlic and basil.

15. Cover pie, as best you can, with your cheese and mayonnaise mixture.

16. Place pie in the oven for 25-30 minutes, checking in at about 13 minutes to make sure that your pie crust isn’t burning. If it is, cover with aluminum foil.

17. Once your pie topping is brown and bubbling, remove from the oven and let it rest for 15 minutes to prevent your pie from being soupy.

18. Slice, and enjoy!