[Sca-cooks] Pastry recipe for Pork Pot Pie

[David Walddon]

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