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.
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
CREAMY PORK POTPIE
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
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
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.
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).
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 (RAISED)
An old English recipe for the still popular Raised Pork Pie. Eaten cold, served in a small wedge, with a nice green salad and some pickles, it's delicious, and worth the effort.
Provided by Judi Caston
Categories Lunch/Snacks
Time 3h20m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Put first four ingredients into a saucepan, cover with water.
- Heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup.
- Strain and cool.
- Mix pork with spices and herbs, salt and pepper.
- Bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl.
- Knead 3-4 minutes.
- Roll out two thirds of the pastry, line an 8" spring form pan.
- Add the meat mixture and 4 Tbsp.
- of the meat stock to the pie case.
- Roll out remaining dough to form lid, seal edges well with water.
- Make a hole in center of pie.
- Glaze with beaten egg.
- Bake at 425 degrees for 30 minutes.
- Cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours.
- Cool pie.
- Warm the remaining jellied stock, then pour into the center hole in the pie.
- Chill.
- Note: If you don't have bones for the stock, use 2 tsp.
- of Gelatine to 1/2 pint stock.
Nutrition Facts : Calories 897, Fat 55.8, SaturatedFat 20.6, Cholesterol 137.8, Sodium 471.5, Carbohydrate 60.1, Fiber 2.4, Sugar 0.7, Protein 35.1
RAISED PORK PIE
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
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.
MAMA PORKPIE'S DOG FOOD FOR LITTLE FATTIES
Just what it says. Check with your vet first. I have had many Chihuahuas over the last 10 years (I'm involved with rescue) who have tended toward obesity, and this diet has helped them get fit and trim. As long as they still have healthy teeth you should still feed them a good quality "lite" kibble and this is as a supplement. It is not quite as dense as commercial food. My dogs are quite small, and normally eat 1/4 cup kibble twice a day. When they are on this diet, I feed them 1/4 cup of this along with about 1/2 the kibble they usually eat (approximately 2 tablespoons). Please note, certain foods are toxic to dogs; NEVER add onions or garlic to this recipe. Garlic is less dangerous than onions and some people will tell you that it's actually beneficial for your pets' health. I prefer to err on the side of safety for their sake so I say please do not add it to their food. As for the vegetables, my babies love green beans, beets, carrots, peas, spinach, mixed vegetables and lima beans, among others. The important thing is to use a variety and if using canned, they must be the kind that have NO SALT ADDED.
Provided by Chef Porkpie
Categories Brown Rice
Time 1h45m
Yield 4-5 quarts, 10-40 serving(s)
Number Of Ingredients 4
Steps:
- This recipe, as is, yields approximately 4-5 quarts, which is more than a small or medium-sized dog can consume while it remains good in the refrigerator. Therefore, the first step is to go to the dollar store and buy 8-10 pint-sized freezer containers. Heck, spend a lot more money and buy Tupperware if you want. Or if you are particularly ambitious, pack the finished product into canning jars and seal them. I prefer to just freeze it in pint containers until ready for use.
- Open the cans of veggies and drain the liquid into the largest measuring cup you have, as much as possible. You should get about 3 cups of liquid but if not, add water to make exactly 3 cups.
- Put the liquid into a 5-quart dutch oven on the the stove and bring to a boil.
- Add the brown rice, stir, cover, and turn to low heat. Set the timer for 45 minutes. If it gets done before you are done with the next 2 steps, just move it aside somewhere off the heat without removing the lid or disturbing it in any way.
- While you are waiting on the rice, cook the chicken or turkey meat in a frying pan until completely done. Transfer it into a fine-mesh colander and place in the sink to let the liquid drain out while the rice is cooking.
- If you are using vegetables that have pieces larger than 1/2" then you need to use this time to cut them down further. For example, my dogs love beets but the only salt-free variety I can find are sliced beets. I chop the slices into small dice, and I do the same with the green beans.
- Also use this time to prepare the parsley. This part is important. First clean it as you normally would, then remove all the large stems so that what you have left are just the tiny sprigs. Then transfer the sprigs to your food processor. If you don't have one, get out your biggest, sharpest knife and start chopping. The parsley needs to be VERY finely chopped. If not, you will find it all over the floor after Fido's feeding time. Babies don't like the texture of whole parsley and will spit it out. It is, however, good for their breath and digestion and it's very low-cal.
- When the rice is done and has been taken off the heat, open the lid and add the meat, stir well.
- Add all the vegetables, stir well.
- Add the parsley. Mix thoroughly.
- Pack the mixture into pint-sized containers and store properly, keeping one out for immediate use.
Nutrition Facts : Calories 304.8, Fat 4.7, SaturatedFat 1.1, Cholesterol 79.5, Sodium 139.5, Carbohydrate 34.6, Fiber 6.6, Sugar 4.5, Protein 29.2
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