PORK PIE
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
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 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
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 PIES
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.
MINI PORK PIES
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
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 POTPIE
Although I determine what foods will appear on our table each night, the whole family decides if the new dishes I try are winners or losers. This hearty potpie was a hands-down keeper!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling. , In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside. , On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown.
Nutrition Facts :
PORK PIE
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
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.
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