Busters Recipes

Island Pork Pie

1 med. size onion, chopped (1/2 c.)
1/2 lg. green pepper, seeded and diced (1/2 c.)
1/2 c. thinly sliced celery
1 clove of garlic, minced
2 T. butter or margarine
1 can (10 1/2 oz.) chicken gravy
1/3 c. water
2 T. soy sauce
1/2 t. salt
dash of pepper
3 c. diced roast pork
1 can (1 lb.) bean sprouts, drained
1 can (5 oz.) water chestnuts, drained and sliced
1 (9") frozen pastry shell, thawed

Sauté onion, green pepper, celery and garlic in butter or margarine until soft in a lg.
frying pan. Stir in gravy, water, soy sauce, salt, pepper, pork, bean sprouts and water chestnuts; heat to boiling. Spoon into a deep
6 c. baking dish. Spread pastry shell flat, then roll out, if needed, to a round 1" larger than baking dish; cut several slits in center to let steam escape. Place over meat filling, fold overhang under, flush with rim; flute edge.
Bake in a 400° oven 30 min., or until pastry Is golden. Makes 6 servings.