Left over Pork?!


Question:

Left over Pork?

Does anyone have a recipe for Cottage Pie using left over Pork Roast?


Answers:

Pork Pie

An old English recipe for the still popular Raised Pork Pie. Eaten cold, served in a small wedge, with a nice green salad and some pickles, it's delicious, and worth the effort.

6-8 servings 1 Pie 3? hours 20 min prep
Change to: Pie US Metric

3-4 small veal bones
1 bay leaf
1 small onion, roughly chopped
4 black peppercorns
2 lbs boneless pork leg or pork shoulder, cubed
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
1/4 pint milk
1/4 pint water, mixed with the milk
5 ounces lard or vegetable shortening (i.e.Crisco)
1 lb flour or 2 cups flour
beaten eggs (to glaze)

Put first four ingredients into a saucepan, cover with water.

Heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup.

Strain and cool.

Mix pork with spices and herbs, salt and pepper.

Bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl.

Knead 3-4 minutes.

Roll out two thirds of the pastry, line an 8" spring form pan.

Add the meat mixture and 4 Tbsp.
of the meat stock to the pie case.

Roll out remaining dough to form lid, seal edges well with water.

Make a hole in center of pie.

Glaze with beaten egg.

Bake at 425 degrees for 30 minutes.

Cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours.

Cool pie.

Warm the remaining jellied stock, then pour into the center hole in the pie.

Chill.

Note: If you don't have bones for the stock, use 2 tsp.
of Gelatine to 1/2 pint stock.


Cottage Pie

1 1/2 pounds potatoes, peeled
1/8 teaspoon salt
2 tablespoons butter
1/2 cup heavy cream
1/8 teaspoon white pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 onion, chopped
1 1/2 pounds lean ground beef
1/8 teaspoon ground black pepper
2 cups frozen mixed vegetables, thawed and drained
1 tablespoon Worcestershire sauce
1 teaspoon crushed dried thyme

Place potatoes in a medium-size saucepan with water to cover; add salt and bring to a boil. Cook until potatoes are tender when probed with a fork (15 to 20 minutes). Drain and reserve.

Place butter and cream in a small saucepan, heat to a simmer (do not boil); remove from heat.

Place reserve potatoes over low heat for 1 minute to dry. Remove from heat; mash with a masher or fork while adding warm cream mixture to potatoes. Season with 1/8 teaspoon salt (reserve remaining 1/8 teaspoon) and pepper to taste. Set aside.

Preheat oven to 400°F (205°C). Lightly spray a 13 x 9 x 2-inch baking dish with vegetable cooking spray; set aside.

Heat oil in a nonstick pan over medium high heat. Add onion and sauté until soft, about 3 minutes.

Add meat, season with remaining 1/8 teaspoon salt and pepper; cook until browned, about 5 minutes.

Drain excess fat; return pan to heat. Add mixed vegetables, Worcestershire sauce, thyme, and rosemary. Simmer 5 minutes, stirring gently to mix.

Pour into prepared dish; top with mashed potatoes. Bake for 30 minutes or until top is golden.

Makes 6 servings.


PORK PIE

1 1/4 lbs. ground pork
1 1/4 lbs. hamburg
2 to 3 med. potatoes
Salt and pepper
1/2 tsp. onion salt
1/4 tsp. allspice
4 sm. pie crusts

Cook ingredients slowly in 1/2 cup water for 1 hour. Mash together, then put into pie shells. Top pie shell. Bake at 400 degrees for 40 to 45 minutes.


hope these help. enjoy.




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