Rosie's making Pig Pie today,
or, more properly called, English Pork Pie,
recipe courtesy of Michael Ruhlman.
Here's the article Ruhlman wrote about his
Uncle Bill from Shropshire, England
and his great grandmother's pork pie.
What is pork pie?
Basically, meatloaf on steroids.
Here's Ruhlman's recipe:
Ingredients
Dough:
- 24 Tbsp. (3 sticks) cold unsalted butter
- 3 cups all-purpose flour , plus more for rolling
- 1 large egg
- 4 to 6 Tbsp. ice water
Filling:
- 1 Tbsp. unsalted butter
- 1/2 cup finely diced onion (about 1 small onion)
- 1 Tbsp. minced garlic (about 2 cloves)
- 1 1/2 pounds ground pork
- 1 cup diced smoked ham
- 1 Tbsp. coarse salt
- 1 tsp. freshly ground black pepper
- 1 tsp. fresh thyme leaves
- 1/2 cup chicken stock or canned broth , plus 1 cup for aspic (optional), chilled
- 2 tsp. gelatin for aspic (optional)
Egg Wash:
- 1 large egg
- 1 large egg yolk
- 1 Tbsp. whole milk
Directions
To make dough: Dice butter. In a mixing bowl, combine flour and butter. With your fingers, press butter into flour until the mixture looks mealy. Crack egg into a dish; add 4 tablespoons ice water. Beat just to combine. Add to flour mixture and mix just until a paste forms (if dough isn't coming together, add remaining ice water as needed). Alternatively, put flour and butter in the bowl of a food processor fitted with a knife blade, and process until mixture resembles coarse meal. With machine running, add egg and water through feed tube until mixture just comes together. Shape 1/3 of the dough into a disk and wrap with plastic; repeat with remaining 2/3 dough. Refrigerate at least 1 hour or up to 1 day before using.
To make meat filling: In a medium sauté pan over medium-high heat, melt butter. Add onion and garlic and sauté, stirring often, until soft but not at all browned, about 4 minutes. Set aside to cool; refrigerate until chilled.
Put pork, ham, salt, pepper, thyme, and onion-garlic mixture in a bowl. Using a spatula (or your hands), mix well. Slowly add chicken stock, a few tablespoons at a time, until incorporated. Cover and refrigerate until cold, about 30 minutes.
Preheat oven to 425°. On a floured work surface, roll larger piece of dough into a 12-inch circle about 1/8 inch thick. Brush off excess flour and place on a baking sheet. Shape meat mixture into a 5" x 2 1/2" disk and place in the center of the dough. Carefully lift edges of dough and wrap around meat so that it partially covers top of meat. Roll out remaining dough until it's 1/8 inch thick; cut a 6-inch circle from it. Cut a 3/4-inch hole in the center of the circle; set aside.
To make egg wash: In a small bowl, whisk egg, egg yolk, and milk until uniformly blended. Using a pastry brush, paint the edges of the dough encasing the meat, then paint one side of the 6-inch circle of dough. Lift the circle and place egg-wash-side down on meat. Crimp edges of dough together with bottom crust to seal. Brush entire top with egg wash.
Bake pie 20 to 25 minutes, or until crust begins to brown. Reduce oven temperature to 350°, and bake until pie reaches an internal temperature of 150°, about 50 minutes longer. Remove pie from oven and let sit 15 minutes. Serve warm, at room temperature, or chilled (see below).
To serve chilled, make aspic: In a measuring cup, combine chicken stock with gelatin. Microwave until hot and gelatin is dissolved. Slowly pour through steam vent in top of cooked pie. Let cool; refrigerate until firm, about 3 hours.
I started out making the meat filling.
Saute for about 3 minutes.
Set aside to cool
and continue with the filling ingredients.
This is the smoked ham I'm using.
Actually, it's double-smoked.
Mr. Hawthorne fixed one for Christmas
and we've decided it's one of the best we've had.
The recipe called for 1 1/2 pounds of pork
and I only had a pound,
so I added in more of the smoked ham.
I diced the ham (a packed cup) and added it to my bowl
with the pound of ground pork
and a tablespoon of coarse salt.
3 cups flour
3 sticks cold, unsalted butter, diced
1 large egg
6 TB ice water
You know this has to be good.
It's got 3 sticks of butter.
Working with your fingers,
press the butter into the flour.
You want multiple-sized morsels of dough.
After a little work by hand,
I finished it off with my pastry blender.
Donna?
Fellow blogger, Donna,
of My Tasty Treasures blogdom.
Are you with me here?
You want a coarse meal.
Actually, you want multi-sized coarseness.
This allows for a flakier crust.
Cut out a third of the dough
and shape into a disk and wrap in plastic.
Repeat with the remaining 2/3 dough.
After an hour of refrigeration
(of the dough, not me),
I began assembly of my pie.
I preheated my oven to 425 degrees,
took out the larger disk
and let Mr. Hawthorne have his way with it.
On a lightly floured surface,
roll out the dough into a 12-inch circle
about 1/8 inch thick.
And 1 tablespoon heavy cream.
(Ruhlman called for whole milk,
which I never have on hand,
but I always have heavy cream.)
Whisk egg, yolk, and cream until blended.
Bake at 425 degrees for 20-25 minutes,
or until crust begins to brown.
Then reduce temp to 350
and bake until the internal temperature is 150 degrees,
according to Ruhlman,
about 50 minutes.
I should have checked the temperature earlier
since at 45 minutes it was 160 degrees.
We had this for dinner
while it was still warm.
This is one super hearty meal.
As for the flavors,
I love the thyme accent in this.
The crust is divine,
but then it does have 3 sticks of buttah in it,
so one would expect that.
As good as this was for dinner, warm,
it was even better the next day, cold,
with hot mustard.
As I'm writing this now,
La Grande Dame, Julia,
is on The Cooking Channel,
making Pate en Croute.
I think I'll try her recipe next time.
It's more like my meatloaf in that it includes ground veal as well.
Plus there's pork, duck, or chicken fat mixed in.
I think the fat would have helped this.
Probably wouldn't need it if I hadn't overcooked this
or if I had used the aspic.
Live and learn.
Overcooked or not,
it was still pretty darn good.
And here's dessert for you.
Don't miss it!
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