Cranberry Pork Pie

• 2 bacon strips, diced
• 1/4 cup all-purpose flour
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 2 pounds pork chop suey meat
• 1 tablespoon vegetable oil, optional
• 1 cup finely chopped cranberries
• 1/3 cup sugar
• 3/4 cup hot chicken broth
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 1/3 cup milk

1. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. In a large resealable plastic bag, combine the flour, sage and salt. Add pork in batches; shake to coat.
2. In the bacon drippings, saute the pork in batches until browned, add oil if needed. Transfer to a greased 1-1/2-qt. round baking dish. Sprinkle with bacon. Combine cranberries and sugar; sprinkle over pork. Pour broth over top. Cover and bake at 400u0b0 for 25 minutes.
3. Meanwhile, combine the flour, baking powder and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto lightly floured surface; knead 8-10 times. Roll into a circle the size of the baking dish. Cut into eight wedges; place over pork mixture. Bake, uncovered, for 20-25 minutes or until golden brown.

bacon, allpurpose, sage, salt, pork chop, vegetable oil, cranberries, sugar, chicken broth, flour, baking powder, salt, cold butter, milk

Taken from www.tasteofhome.com/recipes/cranberry-pork-pie/ (may not work)