Pork Pies
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
42
Spice
48
Sweetness
50
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
450 g
Ground Pork (lean)1 medium
Onion (finely chopped 3/4 cup)1 tsp
Savory (dried, crumbled)1 tsp
Salt1 tsp
Ground Allspice1 tsp
Black Pepper1.5 cups
All-Purpose Flour1.5 tsps
Baking Powder3 tbsps
Vegetable Shortening (cold)1 cup
Whole MilkDirections:
1
Make filling: Cook pork with onion, garlic, savory, salt, allspice, and pepper in a 12-inch nonstick skillet over moderate heat, stirring frequently and breaking up lumps with a fork, until pork is no longer pink, 5 to 7 minutes
2
Sprinkle with flour and cook, stirring, until thickened, 3 to 4 minutes
3
Cool filling completely
4
Cook pork with onion, garlic, savory, salt, allspice, and pepper in a 12-inch nonstick skillet over moderate heat, stirring frequently and breaking up lumps with a fork, until pork is no longer pink, 5 to 7 minutes
5
Sprinkle with flour and cook, stirring, until thickened, 3 to 4 minutes
6
Cool filling completely
7
Make pastry while filling cools: Put oven rack in middle position and preheat oven to 425°F
8
Whisk together flour, baking powder, and salt in a bowl
9
Blend in shortening and butter with a pastry blender or your fingertips until mixture resembles coarse meal
10
Add milk and stir with a fork just until a dough forms
11
Turn out dough onto a lightly floured surface and gently knead 10 to 12 times
12
Roll out dough on lightly floured surface with a floured rolling pin into a rough 18-inch round (1/8 inch thick), dusting with just enough additional flour to keep dough from sticking
13
Cut out 24 rounds with 3-inch cutter and 24 leaves with leaf-shaped cutter
14
Make decorative lines on leaves with tip of a sharp paring knife
15
Put oven rack in middle position and preheat oven to 425°F
16
Whisk together flour, baking powder, and salt in a bowl
17
Blend in shortening and butter with a pastry blender or your fingertips until mixture resembles coarse meal
18
Add milk and stir with a fork just until a dough forms
19
Turn out dough onto a lightly floured surface and gently knead 10 to 12 times
20
Roll out dough on lightly floured surface with a floured rolling pin into a rough 18-inch round (1/8 inch thick), dusting with just enough additional flour to keep dough from sticking
21
Cut out 24 rounds with 3-inch cutter and 24 leaves with leaf-shaped cutter
22
Make decorative lines on leaves with tip of a sharp paring knife
23
Fit each round into a muffin cup and fill with a rounded tablespoon of filling
24
Arrange leaves on filling
25
Bake pies until crusts are golden, 15 to 17 minutes
26
Lift pies out of muffin cups and transfer to a rack
27
Cool to warm, about 15 minutes
28
Fit each round into a muffin cup and fill with a rounded tablespoon of filling
29
Arrange leaves on filling
30
Bake pies until crusts are golden, 15 to 17 minutes
31
Lift pies out of muffin cups and transfer to a rack
32
Cool to warm, about 15 minutes
33
*Available at Sweet Celebrations (800-328-6722)
34
*Available at Sweet Celebrations (800-328-6722)