Pork Pie Recipes

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PORK PIE



Pork Pie image

This savory, double-crusted pie is delicious served warm or chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h30m

Number Of Ingredients 16

4 ounces bacon (about 4 slices), chopped
1 pound ground pork
2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped (about 2 cups)
3 cloves garlic, minced (about 1 tablespoon)
2 stalks celery, coarsely chopped (about 1 cup)
Coarse salt and freshly ground pepper
1 Russet potato, peeled and cut into 1/2-inch pieces (about 1 1/4 cups)
2 cups low-sodium chicken broth
1/4 teaspoon ground cinnamon
Pinch ground clove
2 large eggs
1/2 cup chopped fresh flat-leaf parsley
Pate Brisee for Savory and Sweet Pies
All-purpose flour, for dusting
Mustard, such as country Dijon, and cornichons, for serving

Steps:

  • In a large skillet over medium-high heat, cook bacon until fat begins to render, about 2 minutes. Add ground pork and cook, breaking it up into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer to a plate. Return skillet to medium-high; swirl in oil. Add onion, garlic, and celery; season with salt. Cook, stirring occasionally, until softened and brown in spots, 7 to 9 minutes. Return pork mixture and any accumulated juices to skillet. Stir in potato, broth, cinnamon, and clove; season with pepper. Reduce heat to medium and simmer, stirring occasionally, until broth is mostly evaporated, 25 to 28 minutes.
  • Transfer pork mixture to a bowl and let cool to room temperature, about 30 minutes. Lightly beat 1 egg; stir into pork mixture with parsley.
  • Preheat oven to 400 degrees with racks in center and lowest positions. Roll out one disk of dough to an 11-inch round on a work surface dusted with flour. Transfer to a 9-inch pie plate; trim edges to a 1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining dough to an 11-inch round and center over filling. Trim edges to a 1/2-inch overhang. Fold edges of top crust under edges of bottom crust, tucking dough until flush with edge of pie plate. Crimp edges with the tines of a fork. Freeze until firm, about 20 minutes. Beat remaining egg with 1 teaspoon water. Brush crust with egg wash, then cut a few vents in top of crust.
  • Bake the chilled pie on the center rack with a rimmed baking sheet on the lowest rack (to catch any drips) until crust is golden brown and filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool on a wire rack 30 minutes before slicing. Serve with mustard and cornichons.

EASY PORK PIE



Easy Pork Pie image

Pork pie like you have never tasted before. Easy to make and even easier to eat. A family favourite.

Provided by ailsa1970

Time 1h20m

Yield Serves 6

Number Of Ingredients 8

500g Pork mince
2 tsp of pork seasoning
(alternative mix own seasoning of sage,thyme)
1 tsp of salt
1/2 tsp black ground pepper
1 egg
Pack of ready made short crust pastry
Dash of water

Steps:

  • Take pastry out of fridge. Preheat oven at 220C
  • Mix mince and salt pepper and pork seasoning in a bowl. Use your hands to really spread the seasoning throughout the mince. Add a desert spoon of water to add more moisture to the mix.
  • Roll out pastry and cut a circle big enough for the mince to fit in and have the sides brought up to make a pie shape.
  • Cut a lid for the pie from the pastry and having beaten the whole egg use this as the glue to set the lid on top of the pie.
  • Transfer pie onto metal tray with baking paper on and brush the whole pie with the egg wash and cut a whole in the top of the pie to let the heat out.
  • Cook in an oven of 220 for 50 minutes or if fan oven check at 40 minutes or lower the heat. This is approximate as I have an aga.
  • Bring pie out of oven and cool on the tray for about 30 minutes then transfer to cooling rack. Once cold cover in baking paper and tin foil and store in fridge.
  • Eat cold as part of a picnic or just eat.
  • Enjoy

CREAMY PORK POTPIE



Creamy Pork Potpie image

This hearty entree is made for cold weather, so huddle up with the family and enjoy! You might even have enough leftover for lunch the next day. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1/2 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
3/4 cup whole milk
2-1/2 cups cubed cooked pork
2-1/2 cups frozen broccoli-cauliflower blend
1-1/2 cups shredded cheddar cheese
1/2 teaspoon seasoned salt
Dash pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

  • In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through., Transfer to a greased 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-in. rectangle. Place over pork mixture. Brush with egg. , Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 570 calories, Fat 34g fat (16g saturated fat), Cholesterol 143mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 30g protein.

MINI PORK PIES



Mini Pork Pies image

As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. -Renee Murby, Johnston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10 servings.

Number Of Ingredients 12

1 tablespoon cornstarch
1-1/4 cups reduced-sodium chicken broth
2 pounds ground pork
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/8 to 1/4 teaspoon ground cloves
1/8 to 1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
4 sheets refrigerated pie crust
1 large egg
2 teaspoons 2% milk

Steps:

  • Preheat oven to 425°. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat. , In a large skillet, cook pork, garlic and seasonings over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly., Unroll each pie crust. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing crust on bottoms and up sides., Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in crust., Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm. Freeze option: Freeze cooled pies in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on ungreased baking sheets in a preheated 350° oven 14-17 minutes or until heated through.

Nutrition Facts : Calories 561 calories, Fat 35g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 0 fiber), Protein 21g protein.

PORK PIE



Pork Pie image

Pork Pie is a standard Christmas Eve or New Year's Eve treat in my predominantly French-Canadian hometown in Maine. It's served with catsup or mustard, tossed salad, and pickles. Simple but wonderful. Top individual servings with catsup or mustard before serving.

Provided by Laurie Bennett

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Yield 8

Number Of Ingredients 8

2 (9 inch) unbaked pie shells
2 pounds lean ground pork
1 pound lean ground beef
1 ½ cups mashed potatoes
salt to taste
ground black pepper to taste
1 teaspoon ground nutmeg
1 egg white

Steps:

  • Brown ground beef and ground pork over medium heat until thoroughly cooked. Drain off grease.
  • Mix together cooked meat, potatoes, salt, pepper, and nutmeg.
  • Line a 9 inch pie dish with pastry. Spoon pork mixture into pie crust, and top with second pie crust. Brush top crust with egg white. Shield crust edges with aluminum foil to prevent burning.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil for final 15 minutes of baking to brown edges.

Nutrition Facts : Calories 712.4 calories, Carbohydrate 27.6 g, Cholesterol 125.1 mg, Fat 51.1 g, Fiber 2.3 g, Protein 33.2 g, SaturatedFat 17.6 g, Sodium 462.4 mg, Sugar 0.8 g

PORK PIE



Pork Pie image

This is a great dish to make around the holidays because it is not only great served hot but is every bit as good warm or at room temperature. Just set it out when guests arrive and watch it disappear. I would say it makes great leftovers but it has never made it that far.

Provided by Michael Symon : Food Network

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 17

2 cups sifted all-purpose flour, plus more for flouring
1/4 teaspoon salt
3/4 cup cubed lard (preferably leaf lard), chilled
1/4 to 1/3 cup ice water
8 ounces bacon, cut into medium dice
2 pounds ground pork
Salt
1 pound russet potatoes, peeled and cut into large dice
2 cups chopped celery
1/2 cup chopped celery leaves
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh savory or equal parts chopped fresh rosemary and oregano
2 cloves garlic, chopped
2 large onions, chopped
Pinch ground cinnamon
Pinch ground cloves
1 egg yolk beaten with 1 tablespoon milk

Steps:

  • For the double crust leaf lard pastry: In a bowl, mix the flour and salt together with 2 knives. Cut in the lard until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture, a spoonful at a time, stirring with a fork and adding just enough water so it holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour.
  • For the pork filling: Heat a 10-inch cast-iron skillet over medium heat. Add the bacon and cook until crisp; remove to a plate. Add the pork and a pinch of salt and brown for 2 minutes; remove to a plate. Add the potatoes, celery, celery leaves, parsley, savory, garlic and onions and sweat for 3 to 5 minutes. Deglaze the skillet with 1 cup of water, scraping up the brown bits from the bottom with a wooden spoon. Add the pork and bacon back to the skillet with the cinnamon, cloves and a large pinch of salt, and simmer until the liquid has evaporated, 20 minutes.
  • While the mixture is simmering, preheat the oven to 400 degrees F. Lightly flour a work surface. Roll out the chilled pastry into two 13-inch rounds for a 10-inch double-crust pie, or into one 14-inch round for a single-crust pie. If using the double-crust method, line a 10-inch pie plate with one of the pastry rounds and fill with the meat mixture; cover with the remaining pastry. Trim and crimp the edges to seal, and cut small steam vents. Brush the top of the pastry with the egg yolk and milk mixture. If using the single-crust method, place the meat mixture in a 10-inch pie plate and cover with the single pastry round. Trim, press the edges into the sides of the pan and cut small steam vents in the center. Brush the top of the pastry with the egg yolk and milk mixture. Bake until the crust is golden, 35 to 40 minutes. Let cool for 30 minutes and serve warm.

PORK PIE



Pork Pie image

Yield serves 6. serving size: 1 slice. (Slice the pie into 6 pieces.)

Number Of Ingredients 8

1 pound lean ground pork
1/4 teaspoon ground nutmeg
1/8 teaspoon ground mace
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon pepper
2 frozen 8-inch piecrusts, defrosted
1 egg

Steps:

  • Combine the pork, nutmeg, mace, cornstarch, salt and pepper, and 1 cup water in a large bowl. Blend thoroughly with a wooden spoon. Transfer to a skillet and simmer, covered, for 30 minutes, stirring frequently. Once the meat is thoroughly cooked, remove from the heat and set aside to cool.
  • Preheat the oven to 425°F.
  • Pour the meat mixture into the bottom crust in a pie pan. Cover with the remaining pastry and seal the edges with water.
  • Mix the egg and 1/2 cup water in a cup. Brush the egg wash over the pastry.
  • Prick the sealed pie with a fork to allow steam to escape during baking. Place the pie in the oven and bake for 10 minutes.
  • Reduce the heat to 350°F and bake for 35 minutes longer or until the top is brown.

MELTON MOWBRAY PORK PIE



Melton Mowbray Pork Pie image

Make and share this Melton Mowbray Pork Pie recipe from Food.com.

Provided by Danielle Michalski

Categories     Pork

Time 2h35m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

2 lbs diced pork shoulder, cut into 1/4" cubes
1 teaspoon salt and pepper
1/2 teaspoon ground sage (or 2-3 leaves)
1 pinch dry mustard
1 pinch allspice
pork bone
veal bone
2 onions, chopped
1 bay leaf
2 -3 sprigs marjoram
2 -3 sprigs thyme
8 ounces lard (yum)
1 lb flour
1/3 cup water
1/3 cup milk, combine with the water

Steps:

  • 1 Egg, lightly beaten Mix the meat, salt, pepper, herbs and spices and set aside.
  • To make the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4 cups of water for two hours or until the liquid is reduced to 2 1/3 cups.
  • Cool, degrease and refrigerate until it starts to jell.
  • To make the pastry, rub 2 oz of the lard into the flour mixed with a teaspoon of salt until it is the consistency of breadcrumbs.
  • Boil the rest of the fat with the milk and water.
  • Make a well in the mound of flour and while stirring with a wooden spoon, mix in the boiling liquid.
  • Knead and leave to rest for 10 minutes.
  • To make the casing or"coffyn", roll out three-quarters of the dough into a circle 3/4" thick.
  • Flour the outside of the tin and stand it in the centre of the dough.
  • Work the dough up the sides of the tin and then gently remove the tin leaving you with a pie casing.
  • Fill it immediately with the meat mixture as it is likely to collapse.
  • Roll out the remaining dough into a circle slightly larger than the diameter of the casing, to form the lid.
  • Preheat the oven to 400F degrees Dampen the top edge of the pie and gently press on the lid.
  • Crimp the edge.
  • Make a hole in the centre of the lid and decorate it with pastry leaves.
  • Place on a baking dish and bake in the preheated oven for 20 minutes and then reduce the heat to 300 degrees F and bake for 1 3/4 hours.
  • If necessary place some aluminim foil on the top to prevent burning.
  • Remove from the oven and allow to cool completely.
  • Pour the chilled stock through the hole in the lid and refrigerate Serve Cold.

Nutrition Facts : Calories 769.3, Fat 52.1, SaturatedFat 19.5, Cholesterol 111.2, Sodium 81.2, Carbohydrate 46.4, Fiber 2, Sugar 1.3, Protein 26

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From theguardian.com


NORTHERN-STYLE PORK PIE RECIPE - KEEF COOKS
Bake the Pies. Preheat oven to 160°C (320°F) for a fan/convection oven, 180°C (356°F) conventional, gas 4. Bake the pies for 20 minutes. Remove them from the oven, and then carefully remove each pie from its tin and place on a baking tray lined with a silicon mat or greaseproof paper. Bake for a further 30 minutes - turn the tray around ...
From keefcooks.com


PORK PIE RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


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Top Asked Questions

How do you make pork pies?
Have a crack at making the gold standard of pork pies - it's surprisingly easy and very, very impressive. For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted. Sift the flour into a large bowl and season with salt and freshly ground black pepper and mix well.
What kind of pork is in a pork pie?
Paul Foster lends a gourmet touch to this pork pie recipe, using minced pork belly and pork shoulder to create a stunning version of a picnic classic. The sour note of stilton and sharpness of chicory both serve to cut through the fattiness of the pie. He recommends using Dingley Dell pork for this sumptuous pork pie recipe.
How do you fill a pork pie tin with meat?
Spoon the meat mixture into the pastry-lined pork pie tin. Roll out the remaining quarter of pastry so that it's slightly larger than the tin all round. Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal.
Can you make a pork pie with hot water crust pastry?
Make your own layered pork pie using sausages, fruit, chicken fillets and ham with hot water crust pastry - perfect for parties and picnics Hoel Levieil from London restaurant Frizzante shares this picnic-friendly pork pie recipe, which was voted our users’ favourite Jubilee recipe idea

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