Pork pies are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy meal, or for a special occasion. With so many different recipes available, there is sure to be a pork pie recipe that everyone will enjoy. Whether you prefer a traditional pork pie or something a little more unique, you are sure to find the perfect recipe in this article.
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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.
SAVORY PORK, APPLE AND SAGE PIES
These pies are meaty and rich and just barely sweet from the currants and apples, with enough crumbly, buttery crust to envelop every bite.
Provided by Melissa Clark
Categories pastries, pies and tarts, main course
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- To make dough: In a food processor, pulse together the flour and the salt. Add butter and lard or shortening, and pulse until mixture forms coarse crumbs.
- Add ice water, 2 tablespoons at a time, pulsing briefly between additions, until mixture just comes together; it should not be wet. Form dough into eight equal balls; tightly wrap each ball in plastic wrap, flatten into a disk and refrigerate while you prepare filling.
- To prepare filling: Combine wine and currants in a small bowl and set aside. In a large skillet, heat oil. Add onion and garlic, and cook, stirring, until softened, 2 to 3 minutes. Increase heat to medium-high; add apple and cook until slightly softened, about 2 minutes. Stir in cinnamon, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute more. Add currants and wine, and cook, scraping up any browned bits, until liquid has evaporated, about 30 seconds. Let mixture cool slightly.
- In a large bowl, mix pork with remaining salt and pepper. Stir in the apple mixture, pine nuts and sage.
- Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
- On a lightly floured surface, roll one ball into a 6-inch round. Mound 1/8 of the filling on half the dough. Fold other half over filling and crimp edges to seal. Transfer pocket to baking sheet. Repeat with remaining dough and filling.
- Cut several slits into top of each pastry. Bake until crust is golden brown and filling is bubbling, 40 minutes. Let cool 15 minutes before serving.
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 23 grams, Carbohydrate 41 grams, Fat 46 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 19 grams, Sodium 383 milligrams, Sugar 7 grams, TransFat 2 grams
CUPCAKE-TIN PORK PIES
Provided by Victoria Granof
Categories Pork Bake Kid-Friendly Dinner Lunch Meat Fall Winter Cookie Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375°F.
- 2. Grease two 6-cup muffin tins with butter.
- 3. In a large bowl, combine all the ingredients but the dough and 1 tablespoon of the eggs; refrigerate.
- 4. Unroll the dough and cut out twelve 4-inch circles with a biscuit cutter or the rim of a drinking glass.
- 5. Reroll the scraps, then cut out 12 more 2-inch circles.
- 6. Line the bottoms and sides of the tins with the 4-inch rounds.
- 7. Divide the filling evenly among the cups. Press the 2-inch rounds on top, pinching the edges together to seal.
- 8. Poke a hole in the center of each pie.
- 9. Brush with the reserved egg and bake until the tops are browned and puffed slightly, 30 to 35 minutes.
- 10. Let cool for 15 minutes before removing the pies. Serve warm.
PORK PIES
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).
Tips:
- Choose the Right Meat: Select high-quality pork shoulder or belly for a flavorful and tender filling.
- Season Wisely: Use a combination of herbs, spices, and seasonings to create a well-balanced and flavorful filling.
- Don't Overfill the Pies: Leave some space at the top of the pies to allow for expansion during baking.
- Crimp the Pastry Edges Properly: Ensure the edges are sealed tightly to prevent the filling from leaking out.
- Bake at the Right Temperature: Bake the pies at a high temperature initially to seal in the juices, then reduce the heat to allow them to cook through.
- Let the Pies Cool Before Serving: Allow the pies to cool slightly before serving to prevent the filling from spilling out.
Conclusion:
Pork pies are a versatile and delicious dish that can be enjoyed as a main course, snack, or part of a picnic spread. With careful preparation and attention to detail, you can create mouthwatering pork pies that will impress your family and friends. Experiment with different flavor combinations and pastry types to find your perfect recipe. Whether you prefer a classic pork pie or a more adventurous variation, there's a recipe out there to suit every taste. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.
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