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Deep Dish Pulled Pork Pie

With cheesy veggies, tender pork and a flaky crust, this baked dish is the ultimate savory pie.


  • Olive oil
  • 1 1/2 pounds pork roast
  • Peppercorns
  • 2 laurel leaves
  • 4 cups vegetable broth
  • 1 cup onions, minced
  • 2 garlic cloves, chopped
  • 1 red pepper, chopped
  • 1 cup mushrooms, sliced
  • 1 cup corn
  • 1 1/3 cups cream cheese
  • 5 tablespoons parsley, chopped
  • 1 cup soft cheese (such as Brie), cubed
  • 2 puffed pastries
  • 1 egg, beaten


  1. Add olive oil to a pot over medium heat. Salt and pepper roast on all sides, then add to pot. Add peppercorns and laurel leaves. Pour in vegetable broth until the meat is covered. Reduce heat and cover pot, cooking for 1 hour until it absorbs almost all the cooking juices. Let it cool a little, shred it, and set aside.
  2. In a large frying pan, sauté the onion, garlic, and red pepper in olive oil. Add the corn, mushrooms and shredded meat. Once everything is mixed together, add the cream cheese and chopped parsley; season with salt and pepper.
  3. Let it cool a little, add the cubed cheese, and mix.
  4. Line a springform pan with one of the puff pastries. Add the filling and top with the other pastry disk. Fold over edges to join. Brush crust with beaten egg.
  5. Bake at 350°F for 40 minutes, until golden.