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.
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 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 :
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.
PORK SHEPHERD'S PIE
Of all the shepherd's pie recipes I've tried through the years, this version is my favorite. Although I live alone, I enjoy cooking and baking for friends and family. -Mary Arthurs, Etobicoke, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a skillet over medium heat, brown pork until no longer pink. Add onion and garlic. Cook until vegetables are tender; drain. Stir in rice, gravy, salt and thyme. Spoon into a greased 11x7-in. baking dish. , In the same skillet, saute carrot and onion in butter over medium heat for 5 minutes. Stir in cabbage; cook for 1 minute. Add broth, salt and pepper; cover and cook for 10 minutes. Spoon over pork layer. , Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until browned.
Nutrition Facts : Calories 365 calories, Fat 19g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 1045mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
More about "hearty pork pie recipes"
CHESHIRE PORK PIE RECIPE L PANNING THE GLOBE
From panningtheglobe.com
4.8/5 (4)Total Time 1 hr 25 minsCategory DinnerCalories 698 per serving
- Cut butter into small chunks and put it into the bowl of a food processor fitted with the s-shaped chopping blade. Add flour, and salt. Pulse about 10 times. Then add the water and pulse about 10 more times or until the texture resembles cornmeal. Pour the mixture into a large bowl or onto a clean surface and, using the heal of your hand, press it little by little, until the butter and flour are incorporated. Divide the dough in half, gather it into two balls, flatten the balls into discs, cover with plastic wrap and refrigerate for at least 15 minutes or up to 24 hours.
- Fill a large bowl with cold water and add 1 tablespoon lemon juice. Peel and core the apples and slice them into ⅓-inch rings, placing the rings in water as you go, to prevent discoloration.
- Melt 2 tablespoons butter over medium heat in a large skillet (preferably cast iron). Add sliced apples in a single layer and let them brown for 2 minutes per side. Use a spatula to gently transfer apples to a plate. Pour the wine into the skillet and bring to a boil over medium-high heat. Let the wine bubble for 2-3 minutes, scraping the bottom of the skillet with a rubber spatula or wooden spoon, to release any bits of cooked apple, until wine has reduced by half. Pour into a heat-proof cup and set aside.
- Preheat the oven to 350ºF. Generously dust your work surface and rolling pin with flour. Remove one disc of dough from the fridge. If it’s been in for more than 15 minutes, let it warm up and soften for a few minutes. Roll the dough out into a thin 13-inch circle. Line your pie pan with the dough, trimming off the excess. Save the excess to make decorative leaves for the top crust, if you like.
TOURTIERE (MEAT PIE) - SPEND WITH PENNIES
From spendwithpennies.com
4.9/5 (80)Total Time 1 hr 45 minsCategory Beef, Dinner, Entree, Main CourseCalories 558 per serving
- Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash.
- While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.
- Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
PORK PIE RECIPE, GRANDMA'S EASY 7 INGREDIENT TOURTIERE
From howtothisandthat.com
4.8/5 (4)Total Time 55 minsCategory Dinner RecipesCalories 415 per serving
HOMESTYLE PORK POT PIE RECIPE USING LEFTOVER PORK
From kudoskitchenbyrenee.com
MELTON MOWBRAY PORK PIE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4-6
- For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted.
- Sift the flour into a large bowl and season with salt and freshly ground black pepper and mix well.
- Make a well in the flour and pour in the warm lard mixture. Mix well to combine, until the mixture comes together to form a dough. Knead for a few minutes, then form into a ball and set aside.
- For the pork jelly, place all of the pork jelly ingredients into a large pan and pour in enough water to just cover. Bring slowly to the boil, then reduce the heat to a simmer.
- Pour the sieved stock into a clean pan and simmer over a medium heat until the liquid has reduced to approximately 500ml/1 pint.
- For the pie filling, place all of the pie filling ingredients into a large bowl and mix well with your hands. Season with salt and freshly ground black pepper.
- Pinch off a quarter of the pastry and set aside. On a floured work surface, roll out the remaining three-quarters of pastry into a round disc about 3cm/1¼in thick.
PORK PIE | BRITISH RECIPES | GOODTO
From goodto.com
HEALTHY PORK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ITALIAN WEDDING SOUP RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
PORK POT PIE RECIPE EASY AND TASTY | WEARY CHEF
From wearychef.com
BAKING FOR THE BIG GREEN | BAKED IN VERMONT | FOOD NETWORK
From foodnetwork.com
ACADIAN MEAT PIE | CANADIAN LIVING
From canadianliving.com
PORK PIE RECIPES - BBC FOOD
From bbc.co.uk
PORK POT PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
68 HEARTY RECIPES YOU'LL MAKE ALL WINTER LONG | TASTE OF …
From tasteofhome.com
OUR 26 BEST CANNED TUNA DINNER RECIPES
From allrecipes.com
PORK PIE RECIPES | BBC GOOD FOOD
You'll also love