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:

Quickview
500k Calories
32g Protein
22g Total Fat
39g Carbs
35% Health Score
Limit These
Calories
500k
25%

Fat
22g
35%

  Saturated Fat
8g
51%

Carbohydrates
39g
13%

  Sugar
2g
3%

Cholesterol
110mg
37%

Sodium
993mg
43%

Get Enough Of These
Protein
32g
64%

Vitamin B1
1mg
100%

Vitamin A
3878IU
78%

Selenium
48µg
69%

Vitamin B3
9mg
49%

Phosphorus
384mg
38%

Vitamin B2
0.61mg
36%

Vitamin B6
0.63mg
31%

Vitamin C
21mg
26%

Folate
102µg
26%

Zinc
3mg
24%

Manganese
0.42mg
21%

Iron
3mg
21%

Vitamin B12
1µg
19%

Potassium
604mg
17%

Vitamin B5
1mg
14%

Magnesium
44mg
11%

Copper
0.18mg
9%

Fiber
2g
9%

Calcium
49mg
5%

Vitamin K
3µg
3%

Vitamin D
0.26µg
2%

Vitamin E
0.25mg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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