[Sca-cooks] Pastry recipe for Pork Pot Pie
David Walddon
david at vastrepast.com
Mon May 12 10:07:08 PDT 2008
Here is the pastry (and pork pie) recipe I promised to find and share
when we were having the discussion about coffins.
The recipe says to put it in a spring form pan but I specifically
remember my Great Nana NOT using one.
The Pork Pot Pies she would make for Christmas were also much taller
than a spring form pan.
I have not yet tried to see if the pastry will stand on it's own. I
remember it to be a tasty yet firm crust.
Interesting that pastry is "cooked" on the stove before kneading. I
don't recall any pre-1650s recipes that utilize this technique. Any
one else?
The pie was always served cold with mustard pickles while Nana was
alive. After she died we sometimes would heat it up and put gravy on
it! I am sure she was tolling in her grave! It is delicious both ways.
Eduardo
Nana’s Pork Pie
5 lbs. Pork tenderloin
2 large onions
Salt, pepper and garlic to taste
3/4 cup lard
1 cup water
3 3/4 cup flour
½ tsp. Salt
1 cup cold water
Pastry:
Put in saucepan the lard, water and pinch of salt. Bring to a simmer
(do not let it boil) and turn off heat. Add flour and salt all at
once. Stir until the mixture leaves the side of the pan. Remove
from heat and let cool. Turn onto a floured board and knead until
smooth. Cover with a dry cloth and let stand for 30 minutes. Then
knead again for two minutes.
Roll out 2/3 of dough and line a spring form pan with it. Fill with
meat to within one inch of the top. Pour 1 scant cup of cold water
over the meat and dot with butter. Roll out remaining dough for top
cover. Moisten edges and crimp securely. Brush with egg wash.
Make a hole in the centre and bake at 300 degrees:
1 - 9 ½ " - 5 lbs. - 3 hours - 20 minutes
1 - 7" - 2 lbs. - 1 hour - 55 minutes
Boil about three pigs feet and let simmer for about two hours, before
making the pie. Let cool and skim off fat, save broth (gelatin)
about two cups and pour hot broth through a funnel into the hole.
Cool and remove pie from tin and keep in refrigerator.
________________________________________________________
Food is life. May the plenty that graces your table truly be a VAST
REPAST.
David Walddon
david at vastrepast.com
www.vastrepast.com
web.mac.com/dwalddon
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