Best Herbed Pork Pie Recipes

PORK PIE

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

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.

TOURTIERE DE FLEUR-ANGE (FLEUR-ANGE'S PORK PIE)

Steps:

• In a large, heavy saucepan over medium heat, combine pork, water, celery and leaves, onions, garlic, parsley, savory, cinnamon, cloves, and salt and pepper to taste. Cook, stirring occasionally, for 30 minutes, adding more water, if necessary, to prevent mixture from drying. Adjust seasoning, if necessary. Let cool.
• Line two 8-inch pie plates with pastry and fill with meat mixture. Roll out top crusts, cutting a generous vent in the centre of each. (Mme Fleur-Ange Rochon always cut her vents in the shape of an evergreen tree.) Cover each pie with top crust, trim pastry, crimp the edges to seal, and cut small steam vents. Brush top of pastry with egg yolk and milk mixture.
• Bake pies in a preheated 400 degree F oven for 35 to 40 minutes or until crust is golden. Serve either hot or cold with pickles or relish.
• Tip: Meat pies may be made ahead and refrigerated. Unbaked pies may be refrigerated for 24 hours, or frozen. Thaw in refrigerator before baking.
• For Pastry:
• In a bowl, mix 2 cups sifted, all-purpose flour with 1/4 teaspoon salt. With pastry blender or 2 knives, cut in 3/4 cup chilled, cubed shortening or lard until mixture resembles coarse crumbs. Measure 1/4 to 1/3 cup ice water. Sprinkle over mixture, a spoonful at a time, stirring with a fork, adding just enough water so dough holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour. Leftover pastry can be frozen for later use.