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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Filling:
1-1/2 lb. ground pork
1 md. onion, chopped
2 cloves garlic, minced
3/4 cup water
1 tsp. salt
1/4 tsp. each pepper, thyme, savory or sage
1 dash round cloves
1 very small bay leaf, crumbled
Pie Crust:
5 cups all purpose flour
1 tbsp. salt
1 lb. lard
1 egg
1 tbsp. vinegar
Cold water
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Directions:
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FOR THE FILLING: In skillet or heavy saucepan, cook pork just until it loses its pink color, stirring with a fork. (If meat is very fat, drain off a little of the fat). Add remaining ingredients, cover and simmer about 15 minutes or until most of the liquid is absorbed but mixture is still very moist. Cool a few minutes.
Line a 10-inch (or deep 9-inch) pie plate with pastry, fill with meat mixture, and cover with top crust; seal edges and cut a few slits in top. For a shiny crust, brush with slightly beaten egg (if you're making pasty at same time, reserve a little of the egg). Bake in 425 F. oven until well-browned, about 30 minutes. To serve, cut into 6 or 8 wedges.
FOR THE PIE CRUST: This easy pastry is always rich, tender and flaky. It's good for everything from tourtier and quiche to mince pies and butter tarts.
Combine flour and salt. Cut in lard until mixture looks like coarse meal. In a measuring cup, beat egg and vinegar with a fork; add cold water to make 1 cup liquid. Gradually add just enough liquid to make dough cling together, mixing with a fork. Press into a ball. Wrap in plastic wrap and store in refrigerator. Will keep up to 3 weeks. Makes 6 pie shells or 3 double crusts. (Allow to soften a bit at room temperature before rolling.)
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Comments from olga
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This is the traditional pork pie served on Christmas Eve in French-Canadian homes, and has a delicious flavor that the rest of the country shouldn't miss.
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