Irish Pork Ciste Pork Apple Casserole Pie Recipes

Steps:

• FOR THE PASTRY CRUST: Combine flour and salt, mixing well. Cut in lard until mixture resembles coarse meal. Add water a Tablespoon at a time, while stirring with a fork, just until mixture holds together. Form into ball. Cover with plastic wrap; refrigerate.
• FOR THE FILLING: Brown pork in large saucepan over moderate heat, stirring frequently. Add water, onion, sage, and salt; mix well. Cover; simmer over low heat 30 minutes or until meat is tender.
• Combine milk and flour; stir to form smooth mixture. Add to pork mixture in saucepan, stirring constantly to prevent lumps from forming. Cook over low heat until thickened and bubbly. Pour 1/2 of pork mixture into 1 1/2 quart lightly greased casserole. Top with apples; sprinkle with sugar. Add remaining pork mixture.
• Roll pastry crust. Turn out dough onto lightly floured board; roll to fit casserole dish. Place over meat mixture. Turn under small margin of pastry around edge of casserole; crimp edge. Cut several steam vents in pastry.
• Beat egg yolk and milk together; brush crust well with egg wash. Bake at 450°F for 10 minutes. Reduce heat to 350°F and bake 25 minutes more. Serve hot. Makes 4 to 5 servings.
• International Creative Cookbooks Irish Cooking.

Steps:

• In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 2 tablespoons drippings. Increase heat to medium-high. Add onions to drippings; cook until tender, 5-7 minutes. Remove with a slotted spoon; drain. Reduce heat to medium., Preheat oven to 350°. Toss pork with flour. Working in batches, brown pork in drippings, adding oil if needed. Remove with a slotted spoon; drain. Remove skillet from heat; discard drippings. Return pork to skillet. Add bacon, onions, apples, sage, salt, nutmeg, and pepper. Stir in cider and water., Bake, covered, until pork is tender, about 2 hours. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Preheat broiler. Drain potatoes. Mash, gradually adding 3 tablespoons butter, enough milk to reach desired consistency and salt and pepper. Spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 in. from heat until topping is browned, about 5 minutes. If desired, sprinkle with parsley.

Steps:

• 1. In a large casserole layer half the onions and apples. Sprinkle with 2 teaspoons of the brown sugar. Add pork chops in a single layer.
• 2. Then layer with remaining onions and the apples. Sprinkle with the remaining 2 teaspoons of sugar. Season generously with salt & pepper. Top with the cut up bacon.
• 3. Cover and bake in a 350 degree oven 1-1/2 hours or until meat is tender. Served with peas or green beans and mashed potatoes Enjoy. This makes a very nice dinner.
• 4. The pictures are what I made..for myself. I cut the recipe in half for my dinner.

Steps:

• Preheat oven to 425°F. Mix sugar, flour, cinnamon and nutmeg in large bowl. Add apples; toss to coat. Spoon into greased 13x9-inch baking dish.
• Coat chops with coating mix as directed on package. Discard any remaining coating mix. Place chops in single layer over apples.
• Bake 35 minutes or until chops are cooked through.

Steps:

• 1. First make the crust: In a medium bowl, whisk together the flour, sage, and salt until well combined. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do so). Do this until the mixture looks like cornmeal with some pea-sized bits of butter remaining. Stir in the cheese with a fork until evenly distributed. Sprinkle 6 tablespoons ice water over the mixture and stir with a fork until the dough begins to come together. If needed, add an additional tablespoon or two of ice water (you shouldn't need much more). Turn the dough out onto a lightly floured surface and knead three times. Gather the dough into a ball, then divide into two portions, making one slightly bigger than the other. Press each portion down into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
• 2. Make the filling: In a skillet over medium-low heat, cook the apples without any oil, stirring gently, until they just begin to soften, 5 to 7 minutes. Transfer to a dish and set aside. Add oil to the pan and increase the heat to medium-high. Add the onion, pork, brown sugar, salt, and spices. Cook, using a wooden spoon to break up the meat, until it is lightly browned, about 10 minutes. Let the meat mixture cool for 10 minutes, then transfer to a food processor. Add the breadcrumbs and pulse five times until the mixture has the texture of coarse sand. Set aside.
• 3. Prepare the crust: Unwrap the larger disk of dough and put it in the center of a large sheet of parchment paper or wax paper. Cover the dough with a second piece of parchment. Roll out, working from the center, to a 13-inch circle. Peel off the top piece of parchment and transfer the dough to a pie plate, peeled side down. Peel off the remaining parchment and press the crust into the sides of the pie plate, draping any excess over the edge. Unwrap the smaller disk of dough and put it in the center of a large sheet of parchment paper. Cover the dough with a second piece of parchment. Roll out, working from the center, to an 11-inch circle. Set aside.
• 4. Preheat the oven to 425°F and set a rack to the second-to-bottom position. Fill the pie: Pour the meat mixture into the bottom crust and gently smooth the top with a spatula. Arrange the cooked apple slices over the meat, pressing down to make the whole construction as smooth and neat as possible. Peel the top sheet of parchment off the top crust. Transfer, peeled side down, to the pie, then peel off the remaining parchment. Using a sharp knife, make two 3-inch slashes in the crust to allow steam to escape. Fold the edges of the bottom crust up over the top crust and crimp the edges to seal. Brush the crust with the egg wash and decorate with sage leaves, if desired. Bake at 425°F for 10 minutes, then reduce the heat to 375°F and bake until the crust is golden brown, 25 to 35 minutes more. Remove from oven and let cool 25 minutes before serving.

Steps:

• Heat oven to 425°F.
• Mix sugar, flour and allspice in large bowl until blended. Add apples; toss to evenly coat. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Coat chops with coating mix as directed on package; place over apples.
• Bake 35 min. or until chops are done (145ºF). Remove from oven. Let stand 3 min. before serving.

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.

Steps:

• In a bowl, combine flour and salt; mix well. Add cheese; toss to coat. Cut in shortening until mixture resembles coarse crumbs. Stir in water only until moistened. Form into a ball. Roll two-thirds of the ball into a 11-in. circle; place in a 9-in. pie pan, lining the bottom and sides. Roll remaining pastry into an 8-in. circle; cut into eight wedges. Chill pastry shell and wedges while preparing filling. , Brown pork in a skillet over medium-high heat. Add water, onion, sage and salt. Reduce heat; cover and simmer for 30-40 minutes or until meat is tender. Combine flour and milk to form a smooth paste; gradually add to pork mixture. Bring to a boil; boil and stir for 2 minutes. Spoon half into prepared shell. Top with apples and sprinkle with sugar. Spoon remaining pork mixture over apples. Arrange pastry wedges on top. , Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30-40 minutes longer or until pastry is lightly browned and crisp.

Steps:

• Cook bacon in an ovenproof 12 inch skillet until crisp. Remove with a slotted spoon to paper towels to drain.
• In drippings, saute onions until tender; remove with a slotted spooon and set aside.
• Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed.
• To pork, add bacon, onions, apples, sage,nutmeg, salt and pepper. Stir in cider and water.
• Cover and bake at 325 for 2 hours or until pork is tender.
• In a saucepan, cook potatoes in boiling water until tender.
• Drain, and mash with milk and 3 tablespoons butter.
• Add salt and pepper to taste.
• Remove skillet from oven and spread potatoes over pork mixture.
• Melt remaining butter; brush over potatoes.
• Broil 6 inches from the heat for 5 minutes or until topping is browned.
• Sprinkle with parsley if desired.

Steps:

• In a large skillet, brown meat in oil for about 3-4 minutes on each side or until a thermometer reads 145°. Remove from the heat and keep warm. (Let meat stand for 5 minutes before adding to baking dish. , Meanwhile, in a large saucepan, combine the water, butter, apple and raisins; bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork., Transfer to a greased shallow 1-qt. baking dish. Top with meat. Spoon soup over meat and stuffing. , Cover and bake at 350° for 30-35 minutes or until heated through.