Post by BBQ Butcher on Feb 23, 2009 5:25:27 GMT -5
As close as I lived to Canada in my younger years, I never had the pleasure of eating Pork Pie (except for one bad experience at Epcot!). I have a childhood buddy down visiting and a phrase that we used to utter in the 60's and 70's came up....."Having a piece of Grannie's Pork Pie"....which in essence meant that you were getting 'porked' or 'screwed' on a deal, purchase, adventure, what have you
Here is my version of the 'real' Pork Pie.
A couple pounds of cubed leftover pork loin roast and rib eye steak, sauteed with some onions and garlic.
Into the pie shell with mashed potatoes and various seasonings.
About 45 minutes later on the Round at 375° indirect.
This photo does not do this wonderful dish justice at all! The pie weighed roughly 3 pounds after cooking and the individual slices were not conducive to photography Added some gravy to the top with a side of broccoli and more copius amounts of wine.
Oh yeah, already planning changes for the next batch I make.
AAB's "Granny's Pork Pie"
2 unbaked 9" pie shells
2 pounds cubed left over pork loin and Rib Eye Steak (feel free to use any combo of bbq'ed meats and/or frresh ground meats)
1½-2 cups of mashed potatoes (I used instant 'Baby Reds' by Honest Earth. Next time will be 'Loaded' flavor)
1 cup beef broth (optional)
1 medium onion, diced
2 cloves garlic, minced
2-3 TBS olive oil
1 TBS Dale's Sauce
salt, to taste
black pepper, to taste
1 tsp nutmeg
Brown gravy, optional
Sautee the onions and garlic in the olive oil until the onions are translucent and the garlic is blonde.
Add the meat cubes and the Dale's Sauce; cover and cook on medium heat for about five minutes to render the remaining fat in the meats; drain.
Combine the potatoes, salt, pepper and nutmeg with the meat mixture. Add beef broth, about ¼ cup at a time to desired consistency.
Line a pie dish with a pastry crust, pour in meat mixture; add the top pie crust; crimp edges and poke a few holes in the crust; brush with egg, if desired, to help the crust brown; cover edges wiht foil to prevent over browning/burning.
Bake at 375° for approximately 35-45 minutes until crust is a golden brown. Let cool on a rack for about five minutes and serve with gravy over the top (optional).
Here is my version of the 'real' Pork Pie.
A couple pounds of cubed leftover pork loin roast and rib eye steak, sauteed with some onions and garlic.
Into the pie shell with mashed potatoes and various seasonings.
About 45 minutes later on the Round at 375° indirect.
This photo does not do this wonderful dish justice at all! The pie weighed roughly 3 pounds after cooking and the individual slices were not conducive to photography Added some gravy to the top with a side of broccoli and more copius amounts of wine.
Oh yeah, already planning changes for the next batch I make.
AAB's "Granny's Pork Pie"
2 unbaked 9" pie shells
2 pounds cubed left over pork loin and Rib Eye Steak (feel free to use any combo of bbq'ed meats and/or frresh ground meats)
1½-2 cups of mashed potatoes (I used instant 'Baby Reds' by Honest Earth. Next time will be 'Loaded' flavor)
1 cup beef broth (optional)
1 medium onion, diced
2 cloves garlic, minced
2-3 TBS olive oil
1 TBS Dale's Sauce
salt, to taste
black pepper, to taste
1 tsp nutmeg
Brown gravy, optional
Sautee the onions and garlic in the olive oil until the onions are translucent and the garlic is blonde.
Add the meat cubes and the Dale's Sauce; cover and cook on medium heat for about five minutes to render the remaining fat in the meats; drain.
Combine the potatoes, salt, pepper and nutmeg with the meat mixture. Add beef broth, about ¼ cup at a time to desired consistency.
Line a pie dish with a pastry crust, pour in meat mixture; add the top pie crust; crimp edges and poke a few holes in the crust; brush with egg, if desired, to help the crust brown; cover edges wiht foil to prevent over browning/burning.
Bake at 375° for approximately 35-45 minutes until crust is a golden brown. Let cool on a rack for about five minutes and serve with gravy over the top (optional).