Pork Pies Recipes

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PORK PIES



Pork Pies image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 pork pies

Number Of Ingredients 15

8 ounces finely cubed thick slab bacon (freeze to make the cutting easier)
8 ounces ground or minced pork shoulder
2 tablespoons Worcestershire sauce
1 tablespoon whole-grain mustard
1 teaspoon fish sauce (see Cook's Note)
1 teaspoon salt
Pinch nutmeg
Ground black pepper
4 to 8 slices prosciutto
4 3/4 cups (575 grams) all-purpose flour
1 teaspoon salt
1/2 cup (110 milliliters) whole milk
1/2 cup (110 milliliters) water
1 cup (200 grams) lard
1 egg whisked with 2 tablespoons water, for egg wash

Steps:

  • For the filling: Mix together the bacon, pork shoulder, Worcestershire, mustard, fish sauce, salt, nutmeg and some pepper in a bowl. Divide into 4 even portions. Wrap each portion in 1 or 2 slices of prosciutto, then wrap in plastic and refrigerate.
  • For the hot-water crust: Preheat the oven to 400 degrees F.
  • Place the flour and salt in a large mixing bowl and whisk to combine. Make a well in the center of the flour. Set aside.
  • Add the milk, water and lard to a saucepan; heat until warm and the lard has melted. Pour into the flour well and work the mixture with a wooden spoon until uniformly moistened. Transfer to a clean work surface and knead until smooth, 2 to 3 minutes. Wrap the dough in plastic and set aside to rest for 4 or 5 minutes. (Do not allow the dough to cool any further: as it cools, it sets and becomes hard to handle.)
  • While the dough is still warm and pliable, divide it into 4 pieces. Pinch off a scant quarter of the dough from each piece and set aside. Form the larger portions into balls, then press into 5- to 6-inch disks. Using a small jar wrapped in plastic wrap, press the dough so that it reaches halfway up the jar, forming a "cup." Place the chilled, prosciutto-wrapped filling in the cups. Press the reserved smaller pieces of dough into disks and place on top of the filling, pinching the bottom crust and "lid" together at the edges. Make a hole in the middle of the lid with a chopstick or the handle of a wooden spoon. Brush the top of each pie with egg wash.
  • Bake the pies for 20 minutes and then reduce the heat to 350 degrees F; bake for about 40 minutes more.

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.

RAISED PORK PIE



Raised pork pie image

Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success

Provided by Valerie Barrett

Categories     Lunch

Time 3h5m

Number Of Ingredients 15

800g pork shoulder, minced or finely chopped
400g pork belly, half minced and half chopped
250g smoked bacon, cubed
½ tsp ground mace
2 large pinches ground nutmeg
1 tbsp fresh chopped sage
1 tsp fresh chopped thyme
½ tsp salt
1 tsp ground white pepper
575g plain flour
200g lard
220ml water
1 egg, beaten
6 gelatine leaves
300ml chicken stock

Steps:

  • Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
  • To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
  • Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
  • Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
  • Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
  • Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.Watch our pork pie video for techniques and tips.

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.

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.

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.

PORK PIES



Pork Pies image

Categories     Pork     Bake     Christmas     Cocktail Party     Winter     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 19

For filling
1 pound lean ground pork
1 medium onion, finely chopped (3/4 cup)
1 garlic clove, minced
1/2 teaspoon dried savory, crumbled
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
For pastry
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold vegetable shortening
2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup whole milk
Accompaniment: spicy tomato cranberry preserves
Special Equipment
a 3-inch round cookie cutter; a 1 1/4- to 1 1/2-inch leaf-shaped cookie cutter (preferably maple*); 2 mini-muffin pans, each with 12 (1/8-cup) muffin cups

Steps:

  • Make filling:
  • Cook pork with onion, garlic, savory, salt, allspice, and pepper in a 12-inch nonstick skillet over moderate heat, stirring frequently and breaking up lumps with a fork, until pork is no longer pink, 5 to 7 minutes. Sprinkle with flour and cook, stirring, until thickened, 3 to 4 minutes. Cool filling completely.
  • Make pastry while filling cools:
  • Put oven rack in middle position and preheat oven to 425°F.
  • Whisk together flour, baking powder, and salt in a bowl. Blend in shortening and butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add milk and stir with a fork just until a dough forms. Turn out dough onto a lightly floured surface and gently knead 10 to 12 times. Roll out dough on lightly floured surface with a floured rolling pin into a rough 18-inch round (1/8 inch thick), dusting with just enough additional flour to keep dough from sticking. Cut out 24 rounds with 3-inch cutter and 24 leaves with leaf-shaped cutter. Make decorative lines on leaves with tip of a sharp paring knife.
  • Fit each round into a muffin cup and fill with a rounded tablespoon of filling. Arrange leaves on filling.
  • Bake pies until crusts are golden, 15 to 17 minutes. Lift pies out of muffin cups and transfer to a rack. Cool to warm, about 15 minutes.
  • *Available at Sweet Celebrations (800-328-6722).

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HOMESTYLE PORK POT PIE RECIPE USING LEFTOVER PORK
2020-08-03 Stir in the flour and cook for 2-3 minutes. Switch to a whisk and add the chicken stock, salt, pepper, and minced garlic. Whisk continually until the mixture heats and thickens (approximately 5-7 minutes). Using a wooden spoon, stir in the thyme, mustard, pork, and frozen vegetables. Cook, stirring occasionally to heat through.
From kudoskitchenbyrenee.com


PORK PIES - PAUL HOLLYWOOD
1. Heat your oven to 190°C. Have a ready a 12-hole muffin tin. 2. First make the pork filling. Put the onion, pork, bacon and parsley into a bowl with some salt and pepper and mix well. To check the seasoning of the mix, fry a tiny nugget of the mixture in a frying pan until cooked through. Leave to cool, then taste and adjust your mixture ...
From paulhollywood.com


PORK POT PIE RECIPE - THE SPRUCE EATS
2021-06-27 Add 2 tablespoons of butter and swirl to melt. Add onion, celery, carrot, and herbs; sprinkle lightly with salt and cook, stirring occasionally, for 10 minutes until vegetables are fragrant. Stir in garlic and cook 1 minute longer. Scoop veggies into a bowl. Heat 1 1/2 cups water in microwave on high for 1 minute.
From thespruceeats.com


ENGLISH PORK PIE IS A DISH BEST SERVED COLD • THYME & TEMP
2014-10-19 This recipe takes some time. Total cook time is 2.5 hours but you have to cool the pie to add the gelatin and then you have cool the pie in the fridge once completed overnight. Prep time for the pork mixture is approximately 20-30 minutes, pastry is 15-20 minutes, and gelatin is maybe 15 minutes.
From thymeandtemp.com


21 EASY PORK PIE RECIPE UK - SELECTED RECIPES
Microwave 1lb. pies on HIGH for 2 minutes. The best way to heat an English Pork Pie is to reheat it in an oven. A microwaved pie has a tendency to become chewy and the pastry loses its flakiness and crispiness.
From selectedrecipe.com


PORK PIE RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


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