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.
Time 1h20m Yield Serves 6 Number Of Ingredients 8 Steps:
Take pastry out of fridge. Preheat oven at 220C Mix mince and salt pepper and pork seasoning in a bowl. Use your hands to really spread the seasoning throughout the mince. Add a desert spoon of water to add more moisture to the mix. Roll out pastry and cut a circle big enough for the mince to fit in and have the sides brought up to make a pie shape. Cut a lid for the pie from the pastry and having beaten the whole egg use this as the glue to set the lid on top of the pie. Transfer pie onto metal tray with baking paper on and brush the whole pie with the egg wash and cut a whole in the top of the pie to let the heat out. Cook in an oven of 220 for 50 minutes or if fan oven check at 40 minutes or lower the heat. This is approximate as I have an aga. Bring pie out of oven and cool on the tray for about 30 minutes then transfer to cooling rack. Once cold cover in baking paper and tin foil and store in fridge. Eat cold as part of a picnic or just eat. Enjoy
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.
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.
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.
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.
Yield serves 6. serving size: 1 slice. (Slice the pie into 6 pieces.) Number Of Ingredients 8 Steps:
Combine the pork, nutmeg, mace, cornstarch, salt and pepper, and 1 cup water in a large bowl. Blend thoroughly with a wooden spoon. Transfer to a skillet and simmer, covered, for 30 minutes, stirring frequently. Once the meat is thoroughly cooked, remove from the heat and set aside to cool. Preheat the oven to 425°F. Pour the meat mixture into the bottom crust in a pie pan. Cover with the remaining pastry and seal the edges with water. Mix the egg and 1/2 cup water in a cup. Brush the egg wash over the pastry. Prick the sealed pie with a fork to allow steam to escape during baking. Place the pie in the oven and bake for 10 minutes. Reduce the heat to 350°F and bake for 35 minutes longer or until the top is brown.
Time 2h35m Yield 1 pie, 8 serving(s) Number Of Ingredients 15 Steps:
1 Egg, lightly beaten Mix the meat, salt, pepper, herbs and spices and set aside. To make the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4 cups of water for two hours or until the liquid is reduced to 2 1/3 cups. Cool, degrease and refrigerate until it starts to jell. To make the pastry, rub 2 oz of the lard into the flour mixed with a teaspoon of salt until it is the consistency of breadcrumbs. Boil the rest of the fat with the milk and water. Make a well in the mound of flour and while stirring with a wooden spoon, mix in the boiling liquid. Knead and leave to rest for 10 minutes. To make the casing or"coffyn", roll out three-quarters of the dough into a circle 3/4" thick. Flour the outside of the tin and stand it in the centre of the dough. Work the dough up the sides of the tin and then gently remove the tin leaving you with a pie casing. Fill it immediately with the meat mixture as it is likely to collapse. Roll out the remaining dough into a circle slightly larger than the diameter of the casing, to form the lid. Preheat the oven to 400F degrees Dampen the top edge of the pie and gently press on the lid. Crimp the edge. Make a hole in the centre of the lid and decorate it with pastry leaves. Place on a baking dish and bake in the preheated oven for 20 minutes and then reduce the heat to 300 degrees F and bake for 1 3/4 hours. If necessary place some aluminim foil on the top to prevent burning. Remove from the oven and allow to cool completely. Pour the chilled stock through the hole in the lid and refrigerate Serve Cold.
