Classic Pork Pie
You can never have too many main course recipes, so give Classic Pork Pie a try. This recipe makes 8 servings with 501 calories, 32g of protein, and 22g of fat each. For $1.41 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 47 people have made this recipe and would make it again. A mixture of kosher salt, ground allspice, pork, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 4 hours. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is amazing. Classic Tourtière Or Québec Pork Pie, Classic Cherry Pie with Cinnamon Infused Coconut Oil Pie Crust, and Classic Apple Pie With Pâte Brisée Crust Best Pie Bakeoff 20 are very similar to this recipe.
Servings: 8
Ingredients:
2 bay leaves
1/4 teaspoon freshly ground black pepper
3 carrots, coarsely chopped
1 egg, beaten
3 cups all-purpose flour
1/4 teaspoon ground allspice
1 1/2 pounds ground pork
1 pound ham steak, cut into 1 inch cubes
Kosher salt
6 tablespoons milk
1 onion, halved
6 peppercorns
1 pork trotter with hock attached
6 tablespoons water
9 ounces lard (see note above)
Equipment:
sauce pan
bowl
wooden spoon
oven
frying pan
pot
Cooking instruction summary:
Procedures 1 For the Stock: Combine trotter with hock, bay leaves, carrot, onion and peppercorns in a large stock pot. Cover with cold water and bring to a boil over medium high heat. Reduce to a simmer and cook for 4 hours, topping off the pot with additional water if trotters become exposed. Strain stock into a large pot, reserving trotter meat if desired. Discard solids. Place strained stock over medium-high heat and simmer until reduced to about 3 cups. Season to taste with salt. Transfer to a container, let cool, cover, and refrigerate overnight. The next day, skim fat off of surface. 2 For the Filling: Combine ham, ground pork, allspice, black pepper, 1/2 teaspoon salt, and marmite. Mix until ingredients are well combined. Cover and set aside. 3 For the Crust: Place flour in a large bowl and sprinkle with a little salt and pepper. In a small saucepan combine lard, milk and water and place over medium heat until lard has melted. Pour lard mixture over flour and, using a wooden spoon, mix until dough forms. 4 Adjust oven rack to center position and preheat oven to 350°F. Grease and flour the spring-form pan, then roll 3/4 of dough into a disc about the size of the bottom of the spring-form pan. Using your fingers press the dough up the sides of the pan. Place the filling in the pan, then roll the reserved dough into a dish the size of the spring-form pan, Brush edges of dough with beaten egg then place on top of pie. 5 Cut a steam vent in the top of the pie, brush with remaining egg, and place in the oven for 30 minutes. After 30 minutes lower the temperature to 325°F and cook until golden brown, about 1 hour longer. Remove from oven and allow to cool slightly. 6 Heat stock in a small pan. Carefully pour through the steam vent in the top of the pie until the pie is completely full and the stock begins to come out of the top. Transfer to fridge and allow to set for at least 30 minutes before serving.
Step by step:
For the Filling
1. Combine ham, ground pork, allspice, black pepper, 1/2 teaspoon salt, and marmite.
2. Mix until ingredients are well combined. Cover and set aside.
For the Crust
1. Place flour in a large bowl and sprinkle with a little salt and pepper. In a small saucepan combine lard, milk and water and place over medium heat until lard has melted.
2. Pour lard mixture over flour and, using a wooden spoon, mix until dough forms.
3. Adjust oven rack to center position and preheat oven to 350°F. Grease and flour the spring-form pan, then roll 3/4 of dough into a disc about the size of the bottom of the spring-form pan. Using your fingers press the dough up the sides of the pan.
4. Place the filling in the pan, then roll the reserved dough into a dish the size of the spring-form pan,
5. Brush edges of dough with beaten egg then place on top of pie.
6. Cut a steam vent in the top of the pie, brush with remaining egg, and place in the oven for 30 minutes. After 30 minutes lower the temperature to 325°F and cook until golden brown, about 1 hour longer.
7. Remove from oven and allow to cool slightly.
8. Heat stock in a small pan. Carefully pour through the steam vent in the top of the pie until the pie is completely full and the stock begins to come out of the top.
9. Transfer to fridge and allow to set for at least 30 minutes before serving.
For the Stock
1. Combine trotter with hock, bay leaves, carrot, onion and peppercorns in a large stock pot. Cover with cold water and bring to a boil over medium high heat. Reduce to a simmer and cook for 4 hours, topping off the pot with additional water if trotters become exposed. Strain stock into a large pot, reserving trotter meat if desired. Discard solids.
2. Place strained stock over medium-high heat and simmer until reduced to about 3 cups. Season to taste with salt.
3. Transfer to a container, let cool, cover, and refrigerate overnight. The next day, skim fat off of surface.
Nutrition Information:
covered percent of daily need
