Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - pork pies

Recipe Name

pork pies

Submitted by mariaannawestdyk
Recipe Description using leftover roast pork and smoked ham with easy hot dough recipe
Quantity 6 Quantity Unit 6 muffin tin or 6 remekins Servings  
Prep Time (minutes) 15 Cook Time (minutes) 25 Ready In (minutes) 40
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner




pork pies
Ingredients
Amt. Measure Ingredient
1
cupham, chopped
2
cupsroasted pork diced
1
onion1 CUP DICED ONION RAW
1
clovegarlic minced
1
tablespoonolive oil
1
tablespoonall-purpose flour
1
slice rawbacon, chopped and cooked and drained of fat
1
medium (2-3/4" dia) (approx 3 per lb)Granny Smith Applescored and cut in chunks bite sized
1
clovegarlic minced
2
tablespoonsyogurt
Steps
Sequence Step
12 cups of finely diced roast pork 1 cup of diced smoked ham 1 med. finely diced onion 1 med. finely diced apple (skin removed 1 diced rasher of bacon 1 clove of garlic minced 1 tbspn light olive oil 1 tbs all purpose flour 2 tbs of Greek yogurt 1 tsp caraway seeds crushed salt and pepper to taste optional For the Jelly 1 1/4 cups veal or chicken stock 2 teaspoons gelatine
2in frypan saute 1 med. finely diced onion, 1 med. finely diced apple (skin removed), 1 diced rasher of bacon, and 1 clove of garlic minced in 1 tbspn light olive oil till transparent. Add 1 tbs of flour to the mix and cook one minute, add 2 tbs of Greek yogurt, 1 tsp caraway seeds crushed and heat through, salt and pepper to taste, then leave to cool
3Preheat 200°C For the Pastry 2 cups plain flour 1 teaspoon salt 90 g lard or polyunsaturated margarine 2/3 cup water 1 egg, beaten for glaze To make the pastry sift the flour and salt into a bowl and make a well in the centre. Put the lard or margarine and the water into a saucepan, heat gently until the fat melts, then bring slowly to the boil. Remove from the heat immediately and mix into the flour with a wooden spoon. Cover and set aside until cool enough to handle. Cut dough into 6 pieces On a lightly floured surface, roll out dough to fit oiled muffin tin or ramekins. Press evenly over the base and sides, trim and use leftovers for lids. Spoon the filling into the tin, pressing it down well. Roll out the remaining dough for lids, brush the edges of the dough with water, cover with the ‘lid’ and press the edges together to seal, brush lid with egg glaze. Make a hole in the centre of the pie. Reduce the temperature to 180°C Place on a baking tray, in the centre of the oven for 25 minutes or golden brown.Cover with foil if pies are becoming too brown. Take pies out of the oven, leave to stand for 5 minutes
4optional:Jelly Put 3 tablespoons of the stock into a small saucepan and sprinkle the gelatine on top. Leave to stand for 2–3 minutes, then heat until the gelatine has dissolved. Stir the mixture into the remaining stock. Cool until slightly syrupy, then pour it carefully into pies through the hole in the centre. Chill the pie overnight before serving.




hot dough
Ingredients
Amt. Measure Ingredient
2
cupsall-purpose flour
1
teaspoonsalt
6
tablespoonslard
2/3
cup (8 fl oz)water




optional jelly






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com