Pork Pie Recipe anyone?

[Snip 13]

Hi all :)
I've only once had a decent pork pie made by a gentleman from the UK that used to sell them at a market in SA. He's no longer there and I would love to try and make my own. The kind with jelly around the pork, he called them "Mowbray Pork Pies"
We don't really get Pork Pies here since it's not South African and I love them!

[Andy M.]

Here's a recipe for a Canadian style pork pie that's pretty good. Not sure how it compares to what you are looking for. The "Andre" is me.

Tourtiere de Andre

1½ Lb Ground Pork
1 Onion, minced
½ C Celery, minced
2 Garlic
¼ C Parsley, minced
¼ tsp Ground Clove
½ tsp Savory, dry
TT Salt & Pepper
½ C Water
¼ C Rolled Oats
1 Pastry for a 9” Pie
1 Egg
1 Tb Milk

Place all but the last four ingredients into a large fry pan. Bring the pan to a boil and simmer for 30 – 45 minutes, stirring occasionally. Adjust the seasonings in the last 5 minutes.

Stir in the oats and cook a minute more. Remove from the heat and cool.

Place the bottom crust in a 9-inch deep-dish pie plate. Put the cooled meat mixture into the crust.

Cover the pie with the top crust. Cut a generous vent hole in the top crust.

Whisk the egg and milk together and brush onto the piecrust.

Bake for 35-40 minutes. Cool 10–15 minutes before slicing. May be served hot or cold.

[Snip 13]

Originally Posted by Andy M.

Here's a recipe for a Canadian style pork pie that's pretty good. Not sure how it compares to what you are looking for. The "Andre" is me.

Tourtiere de Andre

1½ Lb Ground Pork
1 Onion, minced
½ C Celery, minced
2 Garlic
¼ C Parsley, minced
¼ tsp Ground Clove
½ tsp Savory, dry
TT Salt & Pepper
½ C Water
¼ C Rolled Oats
1 Pastry for a 9” Pie
1 Egg
1 Tb Milk

Place all but the last four ingredients into a large fry pan. Bring the pan to a boil and simmer for 30 – 45 minutes, stirring occasionally. Adjust the seasonings in the last 5 minutes.

Stir in the oats and cook a minute more. Remove from the heat and cool.

Place the bottom crust in a 9-inch deep-dish pie plate. Put the cooled meat mixture into the crust.

Cover the pie with the top crust. Cut a generous vent hole in the top crust.

Whisk the egg and milk together and brush onto the piecrust.

Bake for 35-40 minutes. Cool 10–15 minutes before slicing. May be served hot or cold.

Sounds good :) I'll give it a try, I've only had British pork pie with jelly.
What is Savory? Never heard of it

[Sir_Loin_of_Beef]

I thought pork pie was a men's hat style? Popeye Doyle wore one in The French
Connection

[Snip 13]

Originally Posted by Sir_Loin_of_Beef

I thought pork pie was a men's hat style? Popeye Doyle wore one in The French
Connection

Lol! Doesn't look very tasty to me :P

[Andy M.]

Originally Posted by Snip 13

...What is Savory? Never heard of it

Click the link and scroll down to Savory.

Cook's Thesaurus: European Herbs

[tinlizzie]

Someone knock on Bolas' door. He's in Wales, Snip. But I'll bet this recipe from Andre' is a winner no matter what its country of origin.

[Snip 13]

[QUOTE=Andy M.;1021409]Click the link and scroll down to Savory.

Oh, thanks :) I have Winter Savory growing in my garden, I only knew the botanical name "Satureja montana"

We don't get savory in our shops so I'll just use fresh.

[Snip 13]

Originally Posted by tinlizzie

Someone knock on Bolas' door. He's in Wales, Snip. But I'll bet this recipe from Andre' is a winner no matter what its country of origin.

Sure it is, his recipes all look good :) I might add the jelly to it, love jelly with pork pies!

[Claire]

I, too, make a tourtiere every Christmas season, and most years one of my sisters calls me to talk them through it (actually, I'm sure they don't really need the help, it's just part of the tradition -- if I am there, I make it, if not, we laugh through it).

Because the ones I ate when young were SO heavy, and I had bad luck with the ground pork I could get in Florida, I start with:

1 pkg of Jimmy Dean Sage Sausage
1 pkg of ground turkey
1 rib celery
1 small or 1/2 large onion
1 or 2 cloves garlic
2 slices bacon.

I saute the finely chopped veggies with the chopped bacon for oil, then add the pork and turkey. When this is almost cooked (remember, you're going to bake it):

1/2 to 1 cup or so of water or stock (I like to use just plain chicken stock just for extra meaty flavor).

2 tsp thyme
1 tsp sage
salt & pepper

Now is where I really cheat. I get some instant potato flakes, and thicken the filling with that! (My parents/grandparents actually used potatoes, but everyone likes my shortcut and not one person has ever said a word about the short-cut).

I use a pre made pie crust from the dairy section. Fill, top and seal. Then it's about a half hour at 350, but keep an eye on it, when the crust is brown and crispy, it's done; your filling is already cooked.

The JD sausage is simply a short cut ... minced or ground pork for all of the meat will do just fine.

Keep your eyes out, we of French-Canadian background will post more tourtiere recipes as the holidays approach!

This is wonderful as a brunch dish, and there are as many recipes as there are French-Canadians out there (I have at least 8 recipes). My family likes this one in particular because it is a little lighter and the couple of shortcuts make life easier for them ... they can call me at 5 p.m. and have that traditional tourtiere to eat after midnight mass.