Have you a Recipe for Pork Pie Please?!
Answers:
Here is a yummy one !.!.!.!.!.!.!. = )
Pork Pie
2 pounds lean ground pork
1 cup water
1 cup chopped celery
1/2 cup chopped celery leaves
2 large onions, chopped
2 cloves garlic, chopped
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh savory (or 1 teaspoon dried savory)
Pinch each ground cinnamon and cloves
Salt and freshly ground pepper
Pastry for 2 double-crust, 8-inch pies (see below)
1 egg yolk beaten with 1 tablespoon milk
In a large, heavy saucepan over medium heat, combine pork, water, celery and leaves, onions, garlic, parsley, savory, cinnamon, cloves, and salt and pepper to taste!. Cook, stirring occasionally, for 30 minutes, adding more water, if necessary, to prevent mixture from drying!. Adjust seasoning, if necessary!. Let cool!.
Line two 8-inch pie plates with pastry and fill with meat mixture!. Roll out top crusts, cutting a generous vent in the centre of each!. Cover each pie with top crust, trim pastry, crimp the edges to seal, and cut small steam vents!. Brush top of pastry with egg yolk and milk mixture!.
Bake pies in a preheated 400 degree F oven for 35 to 40 minutes or until crust is golden!. Serve either hot or cold with pickles or relish!.
Tip: Meat pies may be made ahead and refrigerated!. Unbaked pies may be refrigerated for 24 hours, or frozen!. Thaw in refrigerator before baking!.
For Pastry:
In a bowl, mix 2 cups sifted, all-purpose flour with 1/4 teaspoon salt!. With pastry blender or 2 knives, cut in 3/4 cup chilled, cubed shortening or lard until mixture resembles coarse crumbs!. Measure 1/4 to 1/3 cup ice water!. Sprinkle over mixture, a spoonful at a time, stirring with a fork, adding just enough water so dough holds together!. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour!. Leftover pastry can be frozen for later use!.Www@FoodAQ@Com
Pork Pie
2 pounds lean ground pork
1 cup water
1 cup chopped celery
1/2 cup chopped celery leaves
2 large onions, chopped
2 cloves garlic, chopped
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh savory (or 1 teaspoon dried savory)
Pinch each ground cinnamon and cloves
Salt and freshly ground pepper
Pastry for 2 double-crust, 8-inch pies (see below)
1 egg yolk beaten with 1 tablespoon milk
In a large, heavy saucepan over medium heat, combine pork, water, celery and leaves, onions, garlic, parsley, savory, cinnamon, cloves, and salt and pepper to taste!. Cook, stirring occasionally, for 30 minutes, adding more water, if necessary, to prevent mixture from drying!. Adjust seasoning, if necessary!. Let cool!.
Line two 8-inch pie plates with pastry and fill with meat mixture!. Roll out top crusts, cutting a generous vent in the centre of each!. Cover each pie with top crust, trim pastry, crimp the edges to seal, and cut small steam vents!. Brush top of pastry with egg yolk and milk mixture!.
Bake pies in a preheated 400 degree F oven for 35 to 40 minutes or until crust is golden!. Serve either hot or cold with pickles or relish!.
Tip: Meat pies may be made ahead and refrigerated!. Unbaked pies may be refrigerated for 24 hours, or frozen!. Thaw in refrigerator before baking!.
For Pastry:
In a bowl, mix 2 cups sifted, all-purpose flour with 1/4 teaspoon salt!. With pastry blender or 2 knives, cut in 3/4 cup chilled, cubed shortening or lard until mixture resembles coarse crumbs!. Measure 1/4 to 1/3 cup ice water!. Sprinkle over mixture, a spoonful at a time, stirring with a fork, adding just enough water so dough holds together!. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour!. Leftover pastry can be frozen for later use!.Www@FoodAQ@Com
CHRISTMAS PIE (PATé DE NOEL)
2 tablespoons butter
2 tablespoons olive oil
1 cup finely chopped onions
3 cloves garlic, finely minced
3 sage leaves, finely minced
3 tablespoons fresh parsley, minced
1/4 teaspoon allspice
2 pounds lean ground pork
2 pounds ground veal
salt and pepper, to taste
2 1/2 cups cooked chicken, diced
1 egg yolk, beaten
milk or cream
2 Pillsbury pie crusts
In a skillet, add oil and melt butter!. sauté onions until edges are lightly browned, then add garlic and parsley, sauté 1 minute!. Set aside!.
Combine pork, veal, and onion mixture in a bowl!. Mix in herbs and seasonings thoroughly (allspice, sage, salt and pepper)!.
Line a deep casserole with one of the pie crusts!. Add a layer of the ground meat, then a layer of chicken!. Place second crust over top, cutting a few slits so that steam can escape!. Trim and crimp edges of pie pastry - scraps can be re-rolled to form holly leaves and berries for center of pie, if desired!.
Brush the top of the pie 1 egg beaten with 1 tablespoon of milk or cream if a shiny crust is desired!.
Bake at 450°F for 15 minutes or until crust is lightly browned; reduce heat to 350°F and bake for another 75 minutes!.
May be served hot or cold!.
Variation: Biscuit dough may be used instead of pie crust to line and top the casserole dish!.
About 6 servings!.
TOURTIERE (Canadian Pork Pie)
1 lb!. ground pork
1/2 lb!. ground beef
1 med!. onion, finely chopped
1/2 c!. water
3/4 tsp!. salt
1/2 tsp!. dried thyme leaves
1/4 tsp!. ground sage
1/4 tsp!. pepper
1/8 tsp!. ground cloves
Cook all ingredients together except pie crust, stirring constantly until meat is light brown in appearance, but still moist, about 4-5 minutes!.
Prepare favorite pie crust!.
Pour mixture into pastry lined pie plate, cover with top crust that has slits in it!. Seal and press firmly around edges with a fork!. Bake at 400 degree oven for 35 to 40 minutes until crust is golden brown!. Let stand 10 to 15 minutes before cutting!.
FRENCH PORK PIE
1 lb!. ground pork
1 lg!. potato
1 lg!. onion
1/2 tsp!. cinnamon
1/2 tsp!. ground cloves
Salt and pepper to taste
1 double pie crust
Grind pork, potato and onion!. Brown pork slightly!. Drain fat!. Add potatoes and onion and a little water!. Simmer about 10 minutes!. Stir in spices!. Mix well!. Pour into pie crust!. Fit top crust!. Bake until brown, about 1 hour!. Makes 1 (2 crust) pie!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
2 tablespoons butter
2 tablespoons olive oil
1 cup finely chopped onions
3 cloves garlic, finely minced
3 sage leaves, finely minced
3 tablespoons fresh parsley, minced
1/4 teaspoon allspice
2 pounds lean ground pork
2 pounds ground veal
salt and pepper, to taste
2 1/2 cups cooked chicken, diced
1 egg yolk, beaten
milk or cream
2 Pillsbury pie crusts
In a skillet, add oil and melt butter!. sauté onions until edges are lightly browned, then add garlic and parsley, sauté 1 minute!. Set aside!.
Combine pork, veal, and onion mixture in a bowl!. Mix in herbs and seasonings thoroughly (allspice, sage, salt and pepper)!.
Line a deep casserole with one of the pie crusts!. Add a layer of the ground meat, then a layer of chicken!. Place second crust over top, cutting a few slits so that steam can escape!. Trim and crimp edges of pie pastry - scraps can be re-rolled to form holly leaves and berries for center of pie, if desired!.
Brush the top of the pie 1 egg beaten with 1 tablespoon of milk or cream if a shiny crust is desired!.
Bake at 450°F for 15 minutes or until crust is lightly browned; reduce heat to 350°F and bake for another 75 minutes!.
May be served hot or cold!.
Variation: Biscuit dough may be used instead of pie crust to line and top the casserole dish!.
About 6 servings!.
TOURTIERE (Canadian Pork Pie)
1 lb!. ground pork
1/2 lb!. ground beef
1 med!. onion, finely chopped
1/2 c!. water
3/4 tsp!. salt
1/2 tsp!. dried thyme leaves
1/4 tsp!. ground sage
1/4 tsp!. pepper
1/8 tsp!. ground cloves
Cook all ingredients together except pie crust, stirring constantly until meat is light brown in appearance, but still moist, about 4-5 minutes!.
Prepare favorite pie crust!.
Pour mixture into pastry lined pie plate, cover with top crust that has slits in it!. Seal and press firmly around edges with a fork!. Bake at 400 degree oven for 35 to 40 minutes until crust is golden brown!. Let stand 10 to 15 minutes before cutting!.
FRENCH PORK PIE
1 lb!. ground pork
1 lg!. potato
1 lg!. onion
1/2 tsp!. cinnamon
1/2 tsp!. ground cloves
Salt and pepper to taste
1 double pie crust
Grind pork, potato and onion!. Brown pork slightly!. Drain fat!. Add potatoes and onion and a little water!. Simmer about 10 minutes!. Stir in spices!. Mix well!. Pour into pie crust!. Fit top crust!. Bake until brown, about 1 hour!. Makes 1 (2 crust) pie!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
dont have one but go to foodnetwork!.com they have tons of recipes for different thingsWww@FoodAQ@Com