Ackee and corned pork pot pie

Prep Time10 minutes
Cook Time30 minutes
Servings: 6 makes 1 large pie or 2 medium pies or 4 tartelettes


  • 1 pack Caribbean passion corned pork(1-2 cups diced)
  • ¼ cup diced sweet pepper
  • ½ cup diced onions
  • 1 garlic clove shredded
  • 3 sprigs thyme
  • ½ tsp ground allspice
  • ¼ cup chopped scallion
  • 3 cooked ackee
  • 6 tbsp cold pressed virgin coconut oil
  • 2 tbsp ketchup (optional)
  • ¼ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • 1 cup coconut milk
  • 1 frozen pie crust sheet
  • 6-8 slices of fried plantainsfor the garlic thyme butter
  • 3 tbsp salted butter
  • 1 tsp thyme leaves (fresh)
  • 1 shredded garlic clove


  • dice all the vegetables,sweet pepper, onions, tomatoes, garlic and scallion
  • Remove ackee arils( yellow fleshy part) from the husk and raphe (inedible fibres in between the arils)and cook the arilsin salted boiling water until fork tender, discard the water and set aside the ackee. If using canned ackee strain and rinse the ackee and set aside.
  • dice the corned pork into bite sized cubes
  • in a sauce pan add the coconut oil and saute corned pork and allow it to start to brown, then add the veggies and continue to cook
  • add the ketchup and mix thoroughly to incorporate
  • add the cooked ackee, black pepper, paprika, allspice, onion powder and thyme
  • stir to combine, turnthe heat on low and cover and allow this to simmer for 5-8 minutes
  • remove from the heat and setaside to cool
  • place coconut milk in a sauce pan, cook it over medium heat,allow it to thicken and reduce by half (coconut run down)
  • once the coconut is a thick creamy consistency,stir in the cooled ackee and corned pork mixture, allow the mixture to cool again
  • preheat the oven to 475degree F
  • add a layer of fried plantain strips to the bottom of a non-stickpie dish
  • pour the ackee and corned pork run down mixture over top
  • place one pie crust over the top, crimping the edges and cutting an x in the centre for venting
  • bake inthe oven for 12-15 minutes or until the crust is golden brown
  • once out the oven,melt the butter,garlic and thyme together in a dish
  • brush it overthe crust of the pot pie
  • allow it to cool for 10 minutes before slicing and serving.

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