Meat Pie With Hot Water Crust Recipes

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MEAT PIE WITH HOT-WATER CRUST

Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's sturdy enough to holds its own against Martha's chicken-and-pork filling studded with pistachios and fresh herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch pie

Number Of Ingredients 25



Meat Pie with Hot-Water Crust image

Steps:

  • Ground Meat: In a large bowl, combine fatback, chicken livers, chicken thighs, and pork shoulder. Pass through medium blade of a meat grinder into another large bowl.
  • Filling: In a small skillet, heat oil over medium-low; add shallots and cook until well caramelized. Let cool completely, then add to ground-meat mixture. Add fatback, chicken livers, chicken thighs, and pork shoulder; mix to combine. Add brandy, sage, thyme, spices, 2 teaspoons salt, and 1/2 teaspoon pepper; mix to combine. Fold in pistachios. Refrigerate, covered, while you make crust.
  • Hot-Water Crust: Preheat oven to 375 degrees with rack in center. In a large bowl, whisk together flours and salt. In a small saucepan, bring butter, lard, and 1/2 cup water to a boil, then remove from heat, pour over flour mixture, and mix with a wooden spoon until a ball of shaggy dough forms. On a lightly floured surface, knead until smooth, about 3 minutes. Divide dough in half; set one half aside. Cut remaining half into two equal pieces; wrap separately in plastic to prevent drying out. Working quickly (dough is best to work with while warm), roll out reserved dough half between two sheets of parchment to a 1/4-inch thickness. Using the base of a 10-inch springform pan as a guide, cut a round from dough; fit into bottom of pan, pressing into place and patching dough as needed. Remove plastic from one of the dough pieces. Cut dough into 4-inch wide strips; press up sides of pan to cover completely, rerolling dough and patching as needed (dough should come up sides of pan to reach top edge). Firmly press dough into place to ensure there are no holes. Reserve any remaining dough scraps. Brush dough with a thin layer of egg wash to prevent any leaks.
  • Add filling to crust, smoothing surface with an offset spatula. Remove plastic from remaining piece of dough; on a lightly floured surface, roll out dough to a 1/4-inch-thick round. Place round over filling; press edges to seal with dough on sides of pan. Create a vent by inserting the handle of a wooden spoon into center and making a hole. Make a second hole near edge of pie. On a lightly floured surface, reroll reserved dough scraps to a 1/4-inch thickness. Using a 2 1/2-inch leaf cutter, cut out leaves and score with the back of a paring knife. Brush bottoms of leaves with egg wash; adhere to top crust in a decorative pattern (be careful not to cover vents). Using a 3-inch flower cutter, cut out a flower and make a hole in the center. Place flower over vent in center of pie, making sure holes align. Transfer pie to a parchment-lined rimmed baking sheet.
  • Bake until crust is golden and a thermometer inserted into vent reads 160 degrees, about 1 hour 20 minutes. Carefully remove from oven and gently remove sides of pan. Brush top and sides of crust with egg wash, then continue baking until deeply golden, about 15 minutes more. Transfer to a wire rack and let cool completely, at least 2 hours.
  • Aspic: Sprinkle gelatin over 2 tablespoons water; let stand until softened, about 5 minutes. Add to 1/2 cup heated chicken stock; let stand until gelatin has dissolved. Insert a funnel into vent along edge of the pie; slowly add stock mixture, a little at a time, so it does not overflow. Refrigerate pie overnight; bring to room temperature before serving.

8 ounces fatback, cut into 2-inch pieces
6 ounces chicken livers, rinsed and patted dry
6 ounces boneless, skinless chicken thighs, cut into 2-inch pieces
6 ounces boneless pork shoulder, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
3 shallots, minced
1 ounce fatback, cut into 1/4-inch pieces
3 ounces chicken livers, cut into 1/4-inch pieces
8 ounces boneless, skinless chicken thighs, cut into 1/3-inch pieces
8 ounces boneless pork shoulder, cut into 1/3-inch pieces
2 tablespoons brandy, such as cognac
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1/2 cup sliced pistachios, preferably Sicilian
3 1/2 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 1/2 sticks (3/4 cup) unsalted butter
6 ounces lard
1 cup unbleached bread flour
1 envelope (1/4 ounce) unflavored gelatin
1/2 to 3/4 cup chicken stock, preferably homemade, heated

MEAT PIE WITH HOT WATER CRUST

Really authentic meat pie recipe handed down through my family.

Provided by Kalindaso

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h40m

Yield 12

Number Of Ingredients 15



Meat Pie with Hot Water Crust image

Steps:

  • Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.
  • Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.
  • Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.
  • Freeze pie crust base and top until firm, about 10 minutes.
  • Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.
  • Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.
  • Cool pie completely before removing from the pan.

Nutrition Facts : Calories 639.8 calories, Carbohydrate 44.6 g, Cholesterol 89.7 mg, Fat 38.1 g, Fiber 1.9 g, Protein 27.2 g, SaturatedFat 13.7 g, Sodium 1079.4 mg, Sugar 0.7 g

¾ cup lard
1 cup boiling water
5 ⅓ cups all-purpose flour
½ teaspoon salt
2 pounds ground pork sausage
½ pound ground pork
½ pound lean pork tenderloin, sliced into small pieces
1 onion, finely chopped
½ cup chopped fresh parsley
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon mixed herbs
1 pinch medium curry powder, or to taste
1 pound smoked streaky bacon
2 tablespoons milk, or as needed

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



Raised pork pie image

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.

800g pork shoulder, minced or finely chopped
400g pork belly, half minced and half chopped
250g smoked bacon, cubed
½ tsp ground mace
2 large pinches ground nutmeg
1 tbsp fresh chopped sage
1 tsp fresh chopped thyme
½ tsp salt
1 tsp ground white pepper
575g plain flour
200g lard
220ml water
1 egg, beaten
6 gelatine leaves
300ml chicken stock

HOT WATER PIE CRUST I

Pie crust recipe using hot water instead of cold.

Provided by Ann Powell

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 16

Number Of Ingredients 5



Hot Water Pie Crust I image

Steps:

  • In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
  • Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
  • Makes crust for one double crust pie.

Nutrition Facts : Calories 141.8 calories, Carbohydrate 11.9 g, Fat 9.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 73 mg

¾ cup shortening
½ teaspoon salt
1 teaspoon milk
¼ cup boiling water
2 cups all-purpose flour

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