Guinness Week: Pork and Guinness Hand Pies
Guinness Week: Pork and Guinness Hand Pies requires about 2 hours and 30 minutes from start to finish. One portion of this dish contains around 16g of protein, 37g of fat, and a total of 594 calories. This recipe serves 8. For $1.32 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. st. patrick day will be even more special with this recipe. This recipe from Serious Eats requires cayenne, water, dried cherries, and salt. This recipe is liked by 328 foodies and cooks. Several people really liked this main course. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is pretty good. If you like this recipe, you might also like recipes such as Guinness Week: Stout and Chocolate Mousse with Guinness Oatmeal Cookies, Guinness Fudge Bundt Cake with Guinness Ganache – No Beer Goggles Needed, and Mile High Guinness Brownies with Guinness Buttercream Frosting.
Servings: 8
Ingredients:
pinch of cayenne
1/4 teaspoon cinnamon
1/3 cup dried cherries, roughly chopped
1 egg, lightly beaten
2 1/2 cups flour (spooned and leveled)
3 medium cloves garlic, finely chopped
1/4 teaspoon ground ginger
1 pound ground pork
1 cup Guinness
Kosher salt and freshly ground pepper
1/2 tablespoon olive oil
1 cup finely chopped red onion, about 1 small
1 teaspoon salt
1 pound sweet potato, peeled and cut into 1/2 inch pieces
2 sticks cold unsalted butter, cut into 1/2 inch pieces
1/4 cup ice cold water
Equipment:
food processor
plastic wrap
frying pan
baking sheet
knife
oven
Cooking instruction summary:
Procedures 1 Place flour and salt in food processor. Pulse to combine. Add cold butter; pulse until mixture resembles coarse meal, with pea-size pieces remaining. Slowly add cold water, 1 tablespoon at a time, until mixture is a bit crumbly, but holds together when squeezed. Shape dough into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate at least 1 hour or until firm. 2 Heat oil in a large saute pan over medium-high heat. Add onion and cook until soft, 3-4 minutes. Add garlic and cook another 1 minute. Add ground pork and cook until no longer pink, 3-5 minutes. Season with a generous sprinkle of salt and pepper while meat cooks. Add potato, Guinness, dried cherries, ginger, cinnamon, and cayenne. Cover and cook 15 minutes or until potatoes are fork tender. Gently mash mixture together with a fork. Taste and adjust with salt and pepper. Keep warm or refrigerate mixture until ready to fill dough. 3 Preheat oven to 450 degrees. Divide dough in half. On a floured surface, roll out one half to 1/8 inch thickness. With a knife or biscuit cutter, cut out 8 5-inch circles (rerolling dough if necessary) and transfer, onto a parchment lined baking sheet. Repeat with remaining dough, cutting out eight (slightly larger) 5 1/4-inch rounds. Chill rounds on sheet until ready to use. 4 Place a heaping 1/3 cup filling on each smaller round of dough, leaving a 1/2 inch border. Brush edges with egg and press larger round over top, using fingers to firmly seal. With the tines of a fork, crimp edges. Cut 3 small vents in the top of each pie. Brush tops with egg mixture and bake until golden brown and bubbling, 20-25 minutes, rotating sheet halfway through. Let cool slightly on wire racks. Serve warm.
Step by step:
1. Place flour and salt in food processor. Pulse to combine.
2. Add cold butter; pulse until mixture resembles coarse meal, with pea-size pieces remaining. Slowly add cold water, 1 tablespoon at a time, until mixture is a bit crumbly, but holds together when squeezed. Shape dough into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate at least 1 hour or until firm.
3. Heat oil in a large saute pan over medium-high heat.
4. Add onion and cook until soft, 3-4 minutes.
5. Add garlic and cook another 1 minute.
6. Add ground pork and cook until no longer pink, 3-5 minutes. Season with a generous sprinkle of salt and pepper while meat cooks.
7. Add potato, Guinness, dried cherries, ginger, cinnamon, and cayenne. Cover and cook 15 minutes or until potatoes are fork tender. Gently mash mixture together with a fork. Taste and adjust with salt and pepper. Keep warm or refrigerate mixture until ready to fill dough.
8. Preheat oven to 450 degrees. Divide dough in half. On a floured surface, roll out one half to 1/8 inch thickness. With a knife or biscuit cutter, cut out 8 5-inch circles (rerolling dough if necessary) and transfer, onto a parchment lined baking sheet. Repeat with remaining dough, cutting out eight (slightly larger) 5 1/4-inch rounds. Chill rounds on sheet until ready to use.
9. Place a heaping 1/3 cup filling on each smaller round of dough, leaving a 1/2 inch border.
10. Brush edges with egg and press larger round over top, using fingers to firmly seal. With the tines of a fork, crimp edges.
11. Cut 3 small vents in the top of each pie.
12. Brush tops with egg mixture and bake until golden brown and bubbling, 20-25 minutes, rotating sheet halfway through.
13. Let cool slightly on wire racks.
14. Serve warm.
Nutrition Information:
covered percent of daily need
