Best 2 Pond Pie Recipes

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

Ingredients

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 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

Ingredients

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.