PORK PIE
Pork Pie is a standard Christmas Eve or New Year's Eve treat in my predominantly French-Canadian hometown in Maine. It's served with catsup or mustard, tossed salad, and pickles. Simple but wonderful. Top individual servings with catsup or mustard before serving.
Provided by Laurie Bennett
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Brown ground beef and ground pork over medium heat until thoroughly cooked. Drain off grease.
- Mix together cooked meat, potatoes, salt, pepper, and nutmeg.
- Line a 9 inch pie dish with pastry. Spoon pork mixture into pie crust, and top with second pie crust. Brush top crust with egg white. Shield crust edges with aluminum foil to prevent burning.
- Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil for final 15 minutes of baking to brown edges.
Nutrition Facts : Calories 712.4 calories, Carbohydrate 27.6 g, Cholesterol 125.1 mg, Fat 51.1 g, Fiber 2.3 g, Protein 33.2 g, SaturatedFat 17.6 g, Sodium 462.4 mg, Sugar 0.8 g
FRENCH CANADIAN TOURTIERE
Traditional French Canadian Tourtiere (meat pie), served on Reveillon (Christmas Eve).
Provided by Rayna Jordan
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
- Preheat oven to 425 degrees F (220 degrees C).
- Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
- Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.
Nutrition Facts : Calories 404.6 calories, Carbohydrate 22.1 g, Cholesterol 55.3 mg, Fat 26.6 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 8.1 g, Sodium 748.9 mg, Sugar 0.7 g
PORK PIE
Classic pork pie - made with pork shoulder, bacon and lard. Flavoured with herbs and baked until deep golden brown.
Provided by Simon Rimmer
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 180C/350F/Gas 4.
- For the filling, place half of the pork shoulder and bacon into a food processor and pulse to a coarse mince.
- Combine with the rest of the pork, bacon, sage, rosemary, nutmeg, allspice and anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or two teaspoons of Worcestershire sauce), and season well with salt and freshly ground black pepper.
- For the pastry, sift the flour and salt and freshly ground black pepper into a bowl and set aside.
- In a pan, heat the milk, water and lard together and gradually bring to a simmer, or until all the lard has melted.
- Bring the milk mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough.
- Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes.
- Roll the dough out flat, then press the dough into a pork pie tin, saving a quarter of the dough for the lid.
- Spoon the meat mixture into the pastry-lined pork pie tin.
- Roll out the remaining quarter of pastry so that it's slightly larger than the tin all round.
- Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal.
- Cut a small hole in the top of the pastry and transfer into the oven for 45 minutes to one hour, or until the pastry is golden-brown and the meat is completely cooked through.
- Remove from the oven and allow to cool in the tin.
- To serve, turn the pie out of the tin and slice.
MELTON MOWBRAY PORK PIE
Have a crack at making the gold standard of pork pies - it's surprisingly easy and very, very impressive.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4-6
Number Of Ingredients 20
Steps:
- For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted.
- Sift the flour into a large bowl and season with salt and freshly ground black pepper and mix well.
- Make a well in the flour and pour in the warm lard mixture. Mix well to combine, until the mixture comes together to form a dough. Knead for a few minutes, then form into a ball and set aside.
- For the pork jelly, place all of the pork jelly ingredients into a large pan and pour in enough water to just cover. Bring slowly to the boil, then reduce the heat to a simmer. Cook for three hours over a low heat, skimming off any scum that rises to the surface, then strain the stock through a fine sieve and discard the solids.
- Pour the sieved stock into a clean pan and simmer over a medium heat until the liquid has reduced to approximately 500ml/1 pint.
- For the pie filling, place all of the pie filling ingredients into a large bowl and mix well with your hands. Season with salt and freshly ground black pepper.
- Preheat the oven to 180C/350F/Gas 4.
- Line a pork pie dolly (or a jam jar) with cling film to prevent the pastry from sticking.
- Pinch off a quarter of the pastry and set aside. On a floured work surface, roll out the remaining three-quarters of pastry into a round disc about 3cm/1¼in thick. Place the pie dolly into the middle of the pastry circle and draw the edges of the pastry up around the sides of the dolly to create the pie casing. Carefully remove the dolly from the pastry once your pie casing is formed.
- Roll the pork pie filling into a ball and carefully place into the bottom of the pastry case.
- Roll out the remaining piece of pastry into a circle large enough to cover the pastry case as a lid.
- Brush the top inner parts of the pastry casing with some of the beaten egg and place the pastry circle on top. Pinch the edges of the pastry to seal the pie. Brush the top of the pie with the rest of the beaten egg, then bake in the oven for 45 minutes to one hour, or until the pie is golden-brown all over.
- Remove the pie from the oven and set aside to cool. Cut two small holes in the top of the pork pie and pour in the pork jelly mixture (you may need to heat it through gently to loosen the mixture for pouring). Chill in the fridge until the jelly is set.
- To serve, cut the pie into slices and serve with piccalilli or chutney.
RAISED PORK PIE
Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success
Provided by Valerie Barrett
Categories Lunch
Time 3h5m
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
- To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
- Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
- Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
- Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
- Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.Watch our pork pie video for techniques and tips.
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JAMIE OLIVER'S EASY PORK PIES - FULL AS AN EGG
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Cuisine BritishCategory SnackServings 4Estimated Reading Time 3 mins
- Preheat the oven to 180C/gas 4. In a pan, heat some olive oil and sweat the onions. After 3 minutes, add the thyme, cook for 2-3 minutes, or till soft and sweet, then take off the heat.
- Put the lard into a saucepan with 250ml water and a teaspoon of salt,and bring it to the boil. Meanwhile, sift the flour into a bowl, then make a well in the middle. Pour in lard mixture and mix until it forms a dough. Leave till it's cool enough to handle but still warm.
- Divide dough into 2 or 4 equal balls. Take a quarter of each ball and wrap in clingfilm. Roll out the bigger bits of pastry until you have circles to line your ramekins, with a little over. Gently tuck pastry circles into each ramekin, making sure you push it into the bottom of the ramekin so there are no air pockets. Trim the pastry so it just hangs over the top edge,
- Pop the sausages out of their skins and mix the meat with the cooled onions, allspice and a good grating of nutmeg, then season well with salt and pepper. Divide between ramekins, pressing right down to make sure that they're well filled.
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