Aloha Links Portuguese Bean Soup Pot Pie

Here's another great spin on a classic dish that we just love to make in our house. Perfect for those cold and rainy days or for whenever you may need some good old fashioned Comfort Cooking. This thick and hearty Pot Pie is teamed up with a crisp and buttery layer of Phyllo to create an amazing dish worth making time and time again.

Ingredients

• 2 links sliced hot or mild Aloha Links Sausage

• 1/2 pound diced Aloha Links Smoked Pork

• 1-1/2 cup peeled diced russet potatoes

• 1 diced medium carrot

• 2 cups thinly sliced kale

• 1 can tomato sauce

• 1 box Phyllo Dough

• 4 tablespoons melted salted butter

• 5 cup filtered water

• 4-8 oz ramekins

• 1 tablespoon Worcestershire Sauce (optional)

Step 1

Add sausage, smoked pork, water and 1/2 cup potatoes into a large pot. Place on high heat and bring to a boil, once boiling turn heat to low and let simmer for 40 minutes stirring periodically. You want to start seeing the potatoes break apart, this will help thicken the soup.

Step 2

Take a long handled spoon and carefully skim off as much of the oil that has accumulated on the surface of the soup and discard. Then, add the tomato sauce and kale and simmer for another 25 minutes then add the carrot and the rest of the potatoes.

Step 3

Once the potatoes and the carrots have softened turn off the heat and add Worcestershire Sauce let soup cool for 30 minutes. Once cooled fill each ramekin with 1 cup of soup and top each one with 2 sheets of Phyllo, crumple or strip and loosely place dough on top of the pie. Brush each pie with 1 tablespoon butter and bake at 425 degrees for 8-10 minutes, let pies cool for 15 minutes and serve!!!

Chef Tip:

This recipe can be made Pot Luck Style by using a 9 x 13 baking dish and 10 sheets of Phyllo and brushing the top with all 4 tablespoons of butter. Bake at 425 degrees for 10-15 minutes, rotate halfway through baking.

Makes 4 Servings

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