GROUND PORK PIE RECIPES

Name: Pork Pie
Prep time: 45 min
Total time: 3 h 30 min
Ingredients: 4 ounces bacon (about 4 slices), chopped; 1 pound ground pork; 2 tablespoons extra-virgin olive oil; 1 medium onion, coarsely chopped (about 2 cups); 3 cloves garlic, minced (about 1 tablespoon); 2 stalks celery, coarsely chopped (about 1 cup); Coarse salt and freshly ground pepper; 1 Russet potato, peeled and cut into 1/2-inch pieces (about 1 1/4 cups); 2 cups low-sodium chicken broth; 1/4 teaspoon ground cinnamon; Pinch ground clove; 2 large eggs; 1/2 cup chopped fresh flat-leaf parsley; Pate Brisee for Savory and Sweet Pies; All-purpose flour, for dusting; Mustard, such as country Dijon, and cornichons, for serving

PORK PIE RECIPE | MARTHA STEWART

Pork Pie Recipe | Martha Stewart image

This savory, double-crusted pie is delicious served warm or chilled.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Total Time 3 hours 30 minutes

Prep Time 45 minutes

Number Of Ingredients 16

Ingredients

4 ounces bacon (about 4 slices), chopped
1 pound ground pork
2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped (about 2 cups)
3 cloves garlic, minced (about 1 tablespoon)
2 stalks celery, coarsely chopped (about 1 cup)
Coarse salt and freshly ground pepper
1 Russet potato, peeled and cut into 1/2-inch pieces (about 1 1/4 cups)
2 cups low-sodium chicken broth
1/4 teaspoon ground cinnamon
Pinch ground clove
2 large eggs
1/2 cup chopped fresh flat-leaf parsley
Pate Brisee for Savory and Sweet Pies
All-purpose flour, for dusting
Mustard, such as country Dijon, and cornichons, for serving

Steps:

In a large skillet over medium-high heat, cook bacon until fat begins to render, about 2 minutes. Add ground pork and cook, breaking it up into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer to a plate. Return skillet to medium-high; swirl in oil. Add onion, garlic, and celery; season with salt. Cook, stirring occasionally, until softened and brown in spots, 7 to 9 minutes. Return pork mixture and any accumulated juices to skillet. Stir in potato, broth, cinnamon, and clove; season with pepper. Reduce heat to medium and simmer, stirring occasionally, until broth is mostly evaporated, 25 to 28 minutes.
Transfer pork mixture to a bowl and let cool to room temperature, about 30 minutes. Lightly beat 1 egg; stir into pork mixture with parsley.
Preheat oven to 400 degrees with racks in center and lowest positions. Roll out one disk of dough to an 11-inch round on a work surface dusted with flour. Transfer to a 9-inch pie plate; trim edges to a 1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining dough to an 11-inch round and center over filling. Trim edges to a 1/2-inch overhang. Fold edges of top crust under edges of bottom crust, tucking dough until flush with edge of pie plate. Crimp edges with the tines of a fork. Freeze until firm, about 20 minutes. Beat remaining egg with 1 teaspoon water. Brush crust with egg wash, then cut a few vents in top of crust.
Bake the chilled pie on the center rack with a rimmed baking sheet on the lowest rack (to catch any drips) until crust is golden brown and filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool on a wire rack 30 minutes before slicing. Serve with mustard and cornichons.

MEAT PIE (TOURTIERE) RECIPE | ALLRECIPES

Meat Pie (Tourtiere) Recipe | Allrecipes image

French Canadian Tourtiere. Contains pork, potatoes, onions and spices.

Provided by Maggie Rogers

Categories Meat and Poultry Pork Ground Pork Recipes

Yield 1 - 9 inch deep dish pie

Number Of Ingredients 12

Ingredients

1?½ pounds ground pork
1 large baking potato
1 large onion, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 dash ground allspice
½ cup water
1 recipe pastry for a 9 inch double crust deep dish pie
1 egg
¼ teaspoon paprika

Steps:

Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.
Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
Meanwhile, prepare your pastry.
Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.
Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.

Nutrition Facts : Calories 485.4 calories, CarbohydrateContent 30.5 g, CholesterolContent 84.5 mg, FatContent 32 g, FiberContent 1.7 g, ProteinContent 17.9 g, SaturatedFatContent 8.9 g, SodiumContent 565 mg, SugarContent 2.9 g

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