Monday, September 29, 2014

Michael Symon's Pork Pie

This recipe was from Michael Symon's Carnivore cookbook, and it was a fun, different meal, but I would make some changes next time I make it.  I loved the flavor of the filling, but didn't love that it wasn't super juicy, and we all would've liked it better had it been in a pocket/empanada form.  This received an 8 from all of us, and I'll share the filling with you, but I would recommend using this idea for the hand pockets, and adding a little broth and flour to the filling to give it more juice.  Each serving was 321 calories, for 1/8 of the pie.

4 oz bacon, chopped
1 lb ground pork
salt and pepper
1/2 c chopped celery
1 onion, chopped
1 garlic clove, minced
2 small potatoes, chopped
1/4 c chopped celery leaves
1/4 c chopped fresh parsley, chopped
1 t savory
pinch of cinnamon
pinch of ground cloves
Pie dough for 1 double crust pie
1 egg beaten with 1 T milk

Preheat the oven to 400.  Cook the bacon until crisp in a large dutch oven.  Remove the bacon from the pot and set aside.  Add the pork, salt and pepper and brown the pork.  Remove the pork from the pot and place with the bacon.  Add the celery, onions, and garlic and cook for five minutes.  Deglaze the pot with 1/2 c water, then add in the pork, bacon, potatoes, and herbs and seasonings.  Simmer for 20 minutes.
Roll out the pie dough and cover a pie plate, pricking the bottom with a fork all over.  Place the meat mixture in the pan, then top with the other pie dough.  Brush the top with the egg mixture, sprinkle with salt, and then poke holes in the top to vent.  Bake for at least 45 minutes until crusts are golden brown.  Cool and then serve.

1 comment:

  1. Your dad really likes pot pies, but I find the same thing is a problem with the recipes I have, also, too dry and too much pie crust. Love mom