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.
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Tauhid Hasan
[email protected]This pork pie was a disaster! The crust was soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
xuzeyni DA0056
[email protected]This pork pie was a bit dry for my taste, but the flavor was still good. I think I will try using a different recipe next time.
PAULA SMITH
[email protected]This pork pie was delicious! The crust was flaky and the filling was moist and flavorful. I loved the combination of pork, cheese, and herbs. I will definitely be making this again.
Saleem Jn
[email protected]I made this pork pie for a party and it was a huge hit! Everyone loved it and asked for the recipe. I will definitely be making this again.
Paulaaa._
[email protected]This pork pie was a bit of work to make, but it was definitely worth it! The crust was flaky and the filling was moist and flavorful. I especially loved the combination of pork, cheese, and herbs. I will definitely be making this again.
Bongani Msimanga
[email protected]This was my first time making pork pie, and it turned out great! The recipe was easy to follow and the pie was delicious. The crust was flaky and the filling was moist and flavorful. I will definitely be making this again.
Muhammad playZ
[email protected]This pork pie was everything I hoped it would be and more! The crust was flaky and golden brown, and the filling was moist and flavorful. I loved the combination of pork, cheese, and herbs. I will definitely be making this again.
Ariana Bumblebee
[email protected]I've made this pork pie recipe several times now and it's always a hit. The crust is flaky and buttery, and the filling is moist and flavorful. I love that it's a make-ahead dish, so I can have it ready for a party or potluck without any last-minute
md iqbal hossin
[email protected]This recipe is a keeper! The pie was absolutely delicious. The crust was flaky and the filling was moist and flavorful. I will definitely be making this again.
Ejilola Rosheed
[email protected]My first attempt at pork pie was a success! The recipe was easy to follow and the pie turned out perfectly. The filling was moist and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.
Narayan Khadka
[email protected]This pork pie was a hit at my party! Everyone loved it and asked for the recipe. I will definitely be making this again.
mook mftv
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of pork, but I was pleasantly surprised. The pork filling was very flavorful and juicy, and the crust was flaky and buttery. I would definitely recommend this recipe to anyone looking
Mostafa Hany
[email protected]This was a great recipe to try with my family. We all loved the pies and thought they were very flavorful. We will definitely be adding this recipe to our regular rotation.
tani jdasn
[email protected]I've never had pork pie before, but this recipe made me a fan! The combination of pork, cheese, and spices was delicious. The crust was also very good, and it held up well when I cut into the pie.
Zandile Jnr's Mum
[email protected]This pork pie recipe was amazing! The crust was flaky and flavorful, and the filling was moist and savory. I made a few small changes to the recipe, such as using a different type of cheese and adding some herbs to the filling, but it still turned ou