Pork and Black Bean Pies with a Sweet Potato Topping

by Peter G on September 28, 2008 · Recipes


pie Pork and Black Bean Pies with a Sweet Potato Topping

pork and black bean pie with a sweet potato topping

I love a good pie!  Who doesn’t?  When Ivy from kopiaste.org announced she was hosting an event titled “Savoury Pies” I began to salivate.  I love pies in all shapes and forms.  From the iconic Aussie meat pie to that famous Greek “spanakopita” there is something really satisfying about meat and/or vegetables encased in a pastry shell.  For this event I wanted to try something different and play around with a few ideas.  I was in the mood for “Mexican inspired” flavours (sort of) and decided to experiment using that as my starting point.

This pie has three different stages of preparation.  Don’t be put off by that.  We can cheat on one of the steps by using ready made short crust pastry (as I usually do!).  It’s a hearty recipe and probably  best enjoyed in the autumn or winter months.  Nevertheless I still managed to gulp down the few I made quite easily!  The filling is a combination of slowly braised pork and black beans.  The topping utilises sweet potatoes enhanced with a little honey, butter and cream.

FOR THE PIE FILLING

* 500 grams of lean cubed pork
* 1 thinly sliced onion
* 1 clove of crushed garlic
* 1 tsp each of ground fennel, cumin, sweet paprika, chili and coriander
* 1/4 cup of tomato passata
* 2 cups of chicken stock
* 1 can of black beans
* a handful of chopped cilantro
* salt and pepper to taste

1. Fry the onion and garlic in a little olive oil until translucent
2. Add all the ground spices and stir until they become fragrant and a paste has formed
3. Add the pork and stir through well ensuring the pork is browned all over
4. Add the tomato passata and chicken stock.
5. Add the salt and pepper
6. Bring to the boil and then lower the heat and let it simmer for at least 2 hours, making sure to check it every half an hour.
7. 15 mins before you remove the pork off the heat stir through the rinsed and drained beans
8. Stir through the chopped cilantro
9. Allow the mixture to cool before assembling the pies.  Even better let it rest overnight to intensify the flavours.

pie3 Pork and Black Bean Pies with a Sweet Potato Topping

sweet potatoes and mash

MAKING THE SWEET POTATO MASH

* 2 large or 4 small sized sweet potatoes
* a knob of butter
* a splash of cream
* a tablespoon of honey
* salt and pepper

Peel the potatoes and chop into small chunks.  Boil for 15 mins and once softened remove from the heat and drain.  Add them back to the pot and add the rest of the ingredients.  Using an old fashioned potato masher mix everything together until it is quite smooth.

pie2 Pork and Black Bean Pies with a Sweet Potato Topping

pie making and preparation

ASSEMBLING THE PIES

I made my pie bases by using store bought short crust pastry.  I explain how to make these here.  To assemble the pies, spoon the pork and bean mixture into the cooled pie shell and then spoon over the sweet potato mash ensuring an it is spread evenly over the top.  Bake in a 180 deg C pre heated oven for 15-20 mins.  If the tops don’t come out all browned, put them under a griller for a few minutes to get a nice crispy top.  Serve with sour cream mixed with a little lime juice and chopped cilantro.

pie1 Pork and Black Bean Pies with a Sweet Potato Topping

pork and black bean pie with a sweet potato mash

savory pies 300x300 Pork and Black Bean Pies with a Sweet Potato Topping

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1 Rosa September 28, 2008 at 11:12

I’ve never had such pies, but I sure can tell you that I’d love them! Delicious looking and sounding! Comfort food at it’s best!

Cheers,

Rosa

2 Ivy September 28, 2008 at 11:38

Some of the ingredients like the black beans and the sweet potatoes, I never had them before but I bet this meat pie is absolutely delicious. This just looks too darn good and I’ll just have to find alternative ingredients to make it. Thanks so much for contributing to the Savory Pies Event. I guarantee that you will be drooling during the round up!!

3 Núria September 28, 2008 at 12:18

Those little cutties look perfect Peter!!!!! They raise a desire to bite only by looking at them! If I were there while baking them…. the aroma would have killed me ;D. It’s time for sweet potatoes here now!!!! The season is starting :D . Buying the pastry is a great shortcut! A great entry for Ivy’s Pies♥

4 Sam Sotiropouos September 28, 2008 at 12:47

Peter, cute looking little pies! I am sure they were tasty too. A great autumn recipe for us here in the Northern Hemisphere. Good job!

5 Simone September 28, 2008 at 16:14

Thanks for the great explanation here Peter! I have been wanting to try and make pies myself which for some reason I always fear is too difficult… With your instructions I might actually give it a try!
Simone

6 Peter September 28, 2008 at 17:19

A very unique pie but one that I would certainly gobble up. Ya think “de Wheels” in Sydney would sell lots of these? I do.

7 Lulu Barbarian September 28, 2008 at 19:38

You’ve totally gotten my attention with this recipe. I don’t know what tomato passata is, but I can probably find out by googling. If not, I’ll come back and ask.

8 elly September 28, 2008 at 19:48

Mmm Peter, this pie is right up my alley. It looks delicious! Of course, I have a problem with braised pork – I might eat it all before it makes it into the pie. :)

9 Christie@fig&cherry September 28, 2008 at 21:47

Such a beautiful fragrant combination for the filling! I adore sweet potatoes so this pie ticks all the boxes for me. Gorgeous photos as always.

10 Heather September 29, 2008 at 01:56

Oh, how I love this. Are you effing kidding me with that sweet potato topping? It’s like a shepherd’s pie and a pot pie combo. I love this.

11 FoodJunkie September 29, 2008 at 02:21

Lovely, but not very kind to my figure…!

12 arfi September 29, 2008 at 02:24

pies are the icon of Kiwi, but I think Australians are also enjoying pies. Aren’t they? hehehe… are you back from your travel, i suppose?

13 Emiline September 29, 2008 at 04:35

Oh pie. How I love you.

I’ve been digging Mexican food lately, so these sound great. And they’re cute, too.

I went ahead and bought the camera…

14 MariannaF September 29, 2008 at 08:31

Peter I have to admit something: I’m not a huge fan of pies. BUT yours sounds terribly tempting. Examining your recipe was quite a mouthwatering experience- you have tons of delicious ingredients in there! So maybe I should correct myself and say I’m not a huge fan of pies.. but in this case, there may be an exception ;-)

15 Abby @ mangerlaville September 29, 2008 at 17:21

This pie sounds sooo good. I might used shredded pork, carnitas (mexican). But this sounds like a great combo. Can’t wait to try.

16 joan nova September 29, 2008 at 17:40

Love it! Really LOVE it!

17 Meeta September 30, 2008 at 02:32

how wonderfully unique. i really love the flavors of sweet potatoes and the earthy aroma of the beans so this I can really imagine well!

18 Happy Cook September 30, 2008 at 09:17

You know I have never had a pie in my life.
I have seen pies aroud for a while in different blogs.
This one looks delicious too.

19 JennDZ_The LeftoverQueen September 30, 2008 at 13:44

This my friend is pure genius! I love everything about it! I am keeping this one for later in the season!

20 Kate October 1, 2008 at 05:48

This is a really wonderful post peter. Very different n new to me. I’m sure if i used beef it’d taste just as good. Lovely pictures as usual :)

21 Bellini Valli October 1, 2008 at 07:12

This is comfort food at its best Peter…I’ll look forward to seeing it in the roundup:D

22 Allen of EOL October 2, 2008 at 02:47

I’ve been meaning to get over here and catch up on your posts (and boy am I glad I did). I love pork and sweet potatoes together – the way you’ve combined them with black beans and short crust is heavenly. Our Fall weather is finally here and this would make for a perfect, cold-night dinner. Thank you for sharing!

23 Dee October 7, 2008 at 07:14

Oh, your pie looks amazing! I love all the various spices and that you topped it with sweet potato instead of regular. Gorgeous.

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