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Recipes > Sweet Potato and Pork Pie
Guyanese and Trinidadian Recipes

Sweet Potato and Pork Pie


1 lb lean pork, cubed
1 tbsp fat
3 cups sweet potato, cubed
1½ cups fresh or canned pigeon peas
4 onions, sliced
Eschallot and celery
Salt and pepper to taste
2 tbsp cornflour or arrowroot flour
Topping for Pie
1 cup flour
1 tsp baking powder
½ tsp salt
2 oz margarine
½ cup milk, approximately


  • Cook the pork in hot fat until lightly browned.
  • Add water or stock to cover the pork, cover the saucepan and simmer until the meat is almost tender.
  • Add the sweet potatoes, peas (if fresh), onions, eschallot and celery. If canned or cooked peas are used, add during the last 5 minutes of cooking.
  • Continue cooking until the vegetables are tender.
  • Make a paste of 2 tablespoons of cornflour or arrowroot flour, and a tablespoon of water. Add to the stew, stirring constantly.
  • Add seasoning then pour into a greased pie or casserole dish.
  • Top with biscuit rounds as follows:
Topping for Pie
  • Pre-heat the oven to 425°F.
  • Sift the flour, baking powder and salt together. Rub in the margarine.
  • Gradually mix in the milk, using just enough to make a stiff dough.
  • Turn onto a floured board, and roll out to ¾ inch thickness.
  • Cut into rounds about 2 inches in diameter, and arrange on top of the meat mixture.
  • Bake for about 15 minutes or until biscuits are finished.
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