Christmas Eve Pork Pie Recipes

Steps:

• Preheat oven to 400°. In a Dutch oven, heat butter over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add beef and pork; cook 8-10 minutes or until no longer pink, breaking up meat into crumbles. Drain., Stir tomato sauce and seasonings into meat mixture. Stir in spinach and potatoes. Remove from heat., Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Bake 10 minutes., Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning.

Steps:

• In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
• Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

Steps:

• In a large saucepan, combine the first eight ingredients. Cook over medium heat for 20 minutes. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in pork, pecans and salt., Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Fill with meat mixture. Roll out remaining pastry to fit the top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling; trim, seal and flute edges., Brush pastry and cutouts with milk; place cutouts on top of pie. Sprinkle with sugar. Bake at 400° for 30-35 minutes or until golden brown. Cool for 10 minutes before serving. Refrigerate leftovers.

Steps:

• In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help break up the raw pork. Simmer over medium-low heat for about 3 hours, or until the water has evaporated. Remove from the heat and discard the bay leaf.
• Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that pan until evenly blended.
• Preheat the oven to 375 degrees F (190 degrees C). Line two 9 inch pie plates with bottom crusts. Spoon equal amounts of the pork filling into each crust. Cover with top crusts and flute the edges to seal.
• Bake for 45 minutes in the preheated oven, or until crust is golden brown.

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

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.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
• Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.
• Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
• Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
• Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.

Steps:

• Boil and mash the potatoes.
• Combine pork, onion, garlic, mace, sage, clove, pepper and brown meat.
• Add stock and simmer until most of liquid absorbed.
• Add additional salt and pepper to meat mixture to taste.
• Combine potato and meat mixture and let cool.
• Preheat oven to 375 degrees.
• Fill pie crust and add second crust to cover. Crimp edges and use any leftover crust for holiday decorations.
• Slit top crust to let out steam.
• Bake 60 minutes at 375 degrees.

Steps:

• Cut up potatoes, cook in boiling water to cover for 20 minutes.
• Drain; mash.
• In a large skillet, brown pork, drain off all fat.
• Stir in the rest of the ingredients except potatoes.
• Cover and simmer 20 minutes, stirring often.
• Stir in potatoes, cool.
• Roll half the pastry into 12 inch circle.
• Line a 9 inch pie plate.
• Trim even with rim.
• Fill with meat mixture.
• Roll out remaining dough, slit.
• Place atop filling, trim to 1/2 inch beyond rim.
• Seal and flute.
• Bake at 400 degrees for 30 minutes.

Steps:

• In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat.
• Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
• Bake in preheated oven until pastry is golden brown, about 45 minutes. Allow to cool for about 10 minutes before serving.