This is a delicious double-crust pie that can be served warm or cold. The total time for preparation is 3 hours and 30 minutes, with 45 minutes of active preparation time. The recipe makes 8 servings and includes ingredients such as bacon, ground pork, olive oil, onion, garlic, celery, salt, pepper, potatoes, low-sodium chicken broth, cinnamon, cloves, eggs, fresh parsley, pie crust, flour, mustard, and cornichons.
To prepare the pie, cook the bacon in a large skillet over medium-high heat until it starts to render, then add the ground pork and cook until it turns pink, about 5-7 minutes. Add the onion, garlic, and celery, season with salt, and cook until browned, about 7-9 minutes. Return the pork mixture to the skillet, add the potatoes, broth, cinnamon, cloves, and pepper, and simmer over low heat for 25-28 minutes.
Transfer the pork mixture to a bowl and let it cool to room temperature, about 30 minutes. Beat one egg lightly and mix it with the parsley. Preheat the oven to 400 degrees F. Roll out one disk of pie crust to an 11-inch round and transfer it to a 9-inch pie plate. Trim the edges to 1/2 inch and fill with the pork mixture. Roll out the remaining dough to an 11-inch round and place it over the filling. Trim the edges to 1/2 inch and fold the top crust under the bottom crust. Crimp the edges with a fork and freeze for 20 minutes. Brush the top crust with the remaining egg wash and cut a few slits in the top. Bake the pie on the middle rack with a baking sheet on the lower rack to catch any drips, until the crust is golden brown and slightly bubbly through the vents, about 50 minutes to 1 hour. Let cool on a wire rack for 30 minutes before slicing. Serve with mustard and cornichons.
26.04.2023 @ 21:16
This is a delicious double-crust pie that can be served warm or cold. The total time for preparation is 3 hours and 30 minutes, with 45 minutes of active preparation time. The recipe makes 8 servings and includes ingredients such as bacon, ground pork, olive oil, onion, garlic, celery, salt, pepper, potatoes, low-sodium chicken broth, cinnamon, cloves, eggs, fresh parsley, pie crust, flour, mustard, and cornichons.
To prepare the pie, cook the bacon in a large skillet over medium-high heat until it starts to render, then add the ground pork and cook until it turns pink, about 5-7 minutes. Add the onion, garlic, and celery, season with salt, and cook until browned, about 7-9 minutes. Return the pork mixture to the skillet, add the potatoes, broth, cinnamon, cloves, and pepper, and simmer over low heat for 25-28 minutes.
Transfer the pork mixture to a bowl and let it cool to room temperature, about 30 minutes. Beat one egg lightly and mix it with the parsley. Preheat the oven to 400 degrees F. Roll out one disk of pie crust to an 11-inch round and transfer it to a 9-inch pie plate. Trim the edges to 1/2 inch and fill with the pork mixture. Roll out the remaining dough to an 11-inch round and place it over the filling. Trim the edges to 1/2 inch and fold the top crust under the bottom crust. Crimp the edges with a fork and freeze for 20 minutes. Brush the top crust with the remaining egg wash and cut a few slits in the top. Bake the pie on the middle rack with a baking sheet on the lower rack to catch any drips, until the crust is golden brown and slightly bubbly through the vents, about 50 minutes to 1 hour. Let cool on a wire rack for 30 minutes before slicing. Serve with mustard and cornichons.