SAVORY 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.

MOM'S SAVORY PORK POT PIE RECIPE - FOOD.COM

Mom's Savory Pork Pot Pie Recipe - Food.com image

This is my mom's pork pot pie, which I haven't had in a long time. It is not creamy like most pot pies but rather rich, meaty, and juicy. Always better the next day, if it can last that long. You might want to make two for that very reason. All measurements are approximate.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 deep dish pie shell
2 -3 cups cooked pork, chopped
2 -3 potatoes, cut into bite-size pieces
2 cups mixed vegetables
1/2 onion, coarsely chopped
salt (to taste)
pepper (to taste)
garlic powder (to taste)
seasoning (seasoning packet from chicken and veggie Ramen Noodles)

Steps:

Preheat oven to 370°F.
Cook bite size potato pieces in a small amount of water until almost tender.
Add vegetables and chunks of pork and heat through.
Drain most of the water.
Add onion, Ramen noodle seasoning packet, salt, pepper, garlic to taste.
Pour mixture into crust and top with crust.
Cut 3-4 slits in top crust.
Bake for 1 hour or until crust is well browned.

Nutrition Facts : Calories 193.1, FatContent 7.1, SaturatedFatContent 2.3, CholesterolContent 0, SodiumContent 221.4, CarbohydrateContent 28.8, FiberContent 3.5, SugarContent 3.2, ProteinContent 3.9

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