Spicy pork pie by Sarah and Clayton Brenden

Spicy pork pie by Sarah and Clayton Brenden

Savory pies for the holiday season | IN THE KITCHEN

Pies can be sweet and savory. We try out spicy pork pie and leftover Thanksgiving pie recipes.

  • Wednesday, December 6, 2017 4:19pm
  • Life

Spicy Pork Pie


• 1 cup chopped white onion

• 2 chopped red chillies

• Handful chopped sage

• 4 gloves of garlic

• 1 pound ground pork

• 1 pound of bacon (cut into bite size bits)

• 1/4 cup of apple cider vinegar

• 2 tablespoons of Worcestershire sauce

• 1 cup of tomato sauce

• 1/2 cup grated Parmesan cheese

• Red pepper flakes

• Salt, pepper to taste

• 1 package pre-made Pillsbury pie crust


• Cook bacon until crispy (either on stove or in oven).

• Combine all ingredients in a pan on the stove.

• Roll out pie crust into pie dish and spoon stove mixture into pie crust. Top with second crust, cut slits into top.

• Cook at 350 for about an hour or until crust is golden brown. (The crust may turn an orange color due to the sauce inside bubbling out.)

• Let cool, cut into pieces and serve. This can be a little spicy, use some sour cream to cool it off.

Leftover Thanksgiving Pie


• Cook diced potatoes in boiling water until soft.

• Add cream to a pan of leftover gravy and combine carrots, celery, turkey, sage, chopped onions, parsley flakes, salt and pepper into the mixture.

• Add the potatoes to the gravy mixture when they are done (soft).

• Pour mixture into pie crust and cover with a top layer of crust.

• Cook for at least half an hour at 350 degrees or until crust is golden brown.

• Enjoy left over stuffing on the side.

Have a recipe to share?

Send your recipes to Editor Sarah Brenden at sbrenden@soundpublishing.com for a chance to be featured in a future edition. Send along the ingredients and directions along with photos and a headshot of you.

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Leftover Thanksgiving pie recipe by Sarah Brenden and Kathy Wehmann

Leftover Thanksgiving pie recipe by Sarah Brenden and Kathy Wehmann

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