The Great Expectations 2012 Pork Pie Recipe

The Great Expectations 2012 Pork Pie Recipe

Pastry
Puff Pastry thinly rolled out and cut into large circles – keep cold until ready to fill.

Protein
1/2 pound of fresh ground pork

Fruit and Veg and Flavorings
1 Honeycrisp apple – peeled and finely chopped
1/4 onion finely chopped
Crimini mushrooms – finely chopped, about 10
1 clove garlic minced
2 stalks of celery – finely chopped
1 T. of tomato paste
A Splash of red wine
A Dash of Worcestershire
1/2 cup fresh garlic bread crumbs (if mixture gets too dry add water, beef broth or chicken broth to moisten)

Herbs and Spices
Sage – to taste
Thyme – to taste
Rosemary – to taste
Allspice – about 1 t.
Salt and Pepper (season as you go)
A good quality Olive Oil

Directions:
1. Cook down pork and add garlic. Break it down into very fine pieces. Drain off fat.
2. Saute fruit and veg in olive oil. I started with the onions, then added celery, apple, and mushrooms. 3. Add tomato paste, red wine, and Worcestershire to the fruit and veg mix.
4. Stir in bread crumbs, fresh herbs, and spices.
5. Add pork to fruit and veg mix and incorporate thoroughly.
6. Take your thin puff pastry circles and put a large scoop of filling into the center. The more you can pack in the better. Then take another circle and carefully place it over the top of the filling scoop and seal down the edges. Pierce the top of each pie with a slit to allow steam to vent out.
7. Place these pretty little pies on parchment paper to bake at 400 degrees for about 15-20 minutes.
8. Watch your oven closely as cooking times vary. You’ll want them brown and puffy.

Enjoy!

-m