Wonna's Wonton Pie
Wonna's Wonton Pie

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, wonna's wonton pie. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Wonna's Wonton Pie is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Wonna's Wonton Pie is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook wonna's wonton pie using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Wonna's Wonton Pie:
  1. Take ground beef or pork (or 1/2 of each)
  2. Get 5 spice seasoning
  3. Take soy sauce
  4. Take unbaked pie pastry (your favorite recipe or pre-made)
  5. Make ready cabbage, shredded
  6. Take potato, shredded
  7. Make ready carrot, shredded
  8. Make ready Barbecue sauce (we use Dynasty), optional
Steps to make Wonna's Wonton Pie:
  1. Preheat the oven to 350°F
  2. Combine ground meat, spice, and soy sauce in a bowl. Mix well and set aside.
  3. Place rolled-out pie pastry into a pie plate. Press the dough to the bottom of the pan, but don't pinch the edge.
  4. Press the seasoned meat on top of the pastry.
  5. Top the meat with the shredded cabbage, potato, and carrot
  6. Turn the edges of the dough inward (like a tart).
  7. Cover the pie plate with foil. Bake for 25-30 minutes.
  8. Remove the foil and continue to bake until the pastry the top layer of veggies starts to brown, about 10 - 15 minutes. Internal temperature should be 160°F.
  9. Serve warm with barbecue sauce on the side.
  10. To make the actual wontons, brown the meat mixture, drain, and add the shredded veg (increase cabbage and potato to 1 cup each). Place a tablespoon of filling in the center of a pre-made wonton wrapper. Fold the wrapper in half to make a rectangle. Seal the edges with warm water and deep fry in small batches.

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