Pork Pies

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Pictured here are just pie dough and jam, sprinkled with cinnamon sugar: not the recipe below!

I’ve been meaning to write this post for a little while now. I have these in my freezer, we ate some for a supper, and even took some camping and toasted them up on the grill. The pastry is from a recipe that I copied out of a book The Make Ahead Cook. I don’t remember the author. I found this in my “want to make” recipe notebook.

I had some seasoned pork that my stepdaughters’ aunt puts together for pork pie. My youngest stepdaughter made pork pie for us one time and it is delicious! I found a recipe for pork pie in the Yankee magazine after the girls told me of it. I had never heard of it before. It is ground pork seasoned with onion, cinnamon, cloves, and allspice. I think each family recipe is probably a variation on that. Hubby mentioned that I needed more puff pastry so I could use that with the seasoned pork which the family calls “gratin”.  I did not have any puff pastry so this recipe came in handy. And its a bit different than regular pie pastry. Here are the ingredients for the crusts:

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  • 4 cups all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  •  8 tablespoons butter, cut into pieces (the original recipe called for shortening)
  • 1 cup chicken broth
  • 2 large eggs, lightly beaten
  • 5 tablespoons vegetable oil

A food processor is a fabulous appliance for making pastry dough.

20160526_203351193_iOSProcess flour, salt, and baking powder in food processor until combined, about 3 seconds. Add butter and pulse until mixture resembles coarse cornmeal. (I did not cut the butter into small enough pieces so ended up with chunks that made the rolling out of the circles a little more difficult than should be).Add broth and eggs until dough comes together. This took more than the 5 pulses in the original recipe. Transfer dough to a lightly floured board. Knead by hand to form a smooth ball and then divide into 16 pieces.

Roll each piece into a circle of about 6 inches diameter. Place 1/4 cup filling on half, brush edges with water, fold over and seal. I have to admit my 6 inch circles were approximate and “circle-like”! Half way through I ran out of the prepared pork (already cooked) and made a quick extra filling by cooking some breakfast sausages and scrambled eggs with a touch of grated cheese. (The original recipe called for a meat mixture made with 1 1/2 pounds of meatloaf mix.)

These get baked on cookie sheets preheated in a 425 degree F oven. When the pans are heated drizzle 2 Tablespoons of oil on the pan before placing the pies on them. The original recipe said to brush the other Tablespoon of oil on the tops. I sprayed them with cooking spray and for the second pan I did not drizzle the oil. The oil drizzled pans did produce a browner, crisper crust. So it might be worth the effort to do so next time as well.

I sprinkled paprika on the scrambled egg ones to distinguish them from the pork. This is a recipe that I will use again. It made 14, not 16, but that was the extent of the filling available. The crust is flavorful, like a biscuit, but thin and crisp. They are definitely not just pie dough and filling. These will be handy for a grab and go lunch or super easy supper on a busy night, or when I am just too lazy to cook!

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