Make Definitely Comfort Food
A deliciously hearty pot pie with carrots, parsnips, turnips, mushrooms, bacon, and ground pork wrapped in a delicious buttermilk pie crust.
Pork and Vegetable Pot Pie
Serves 8-10
Total Time: 3 hours 30 minutes
Ingredients
Pie Crust
1 1/2 cups cold unsalted butter cut into 1/2-inch chunks
3 3/4 cups all purpose flour
3 tablespoon granulated sugar
1 1/2 teaspoon of salt
3/4 cup to 1 cup of buttermilk
Meat
8 ounces thick-cut bacon chopped 1-inch
2 pounds ground pork
Vegetables (all diced 1/4 to 1/2-inch)
1 medium onion diced
2 large carrots diced
2 large parsnips diced
8 ounces mushrooms diced
1 small turnip diced
1 cup water
Salt and pepper
1/2 teaspoon crushed rosemary
1/2 teaspoon dried oregano
Gravy
1/4 cup melted butter
1/4 cup all-purpose flour
2 cups chicken broth
Egg White + Wash
1 egg white
1 egg
1 tablespoon milk
Directions
Pie Crust
Before you begin measuring everything out, place the cubed butter in the freezer to chill.
Stir together flour, sugar, and salt, and pour into the food processor.
Add butter and pulse until butter is cut into the flour, but still has visible chunks no larger than a pea.
While pulsing, slowly pour in 1/2 cup of the buttermilk and continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and just hold its shape if squeezed together. If the dough does not, add a a little more buttermilk, a teaspoon at a time.
Lay a sheet of plastic wrap on the counter and dump 3/4 of your dough crumbs onto the sheet. Gather the edges and press tightly together to form a 1-inch thick disk. Do the same with the rest of the dough. Place in a plastic bag and refrigerate for at least an hour, up to 24.
Lightly grease your spring form pan with butter. On a well-floured surface, roll out the larger batch of pie dough out to a 17-inch round (leave the remaining batch in the refrigerator). Fold the edges of your dough in so you have a square smaller than your spring form pan that you can pick up. Place the dough inside the pan and unfold it, gently manipulating the dough so it is evenly distributed over the pan. Trim the overhang so only 1 inch remains. If there are any tears, patch them with the scraps, using a tiny bit of water as glue. Place the pie crust in the refrigerator.
The Filling
In a large pot (with a lid), cook bacon over medium heat until cooked through but not too crispy. Use a large slotted spoon to transfer bacon to a plate, leaving the bacon drippings.
Add ground pork to the pot. Sprinkle with salt and pepper, and cook over medium until cooked through. Use your large slotted spoon to remove pork and transfer to a second plate. Add onions to the the pot and cook over medium for 4 to 5 minutes until onions are just starting to turn translucent around the edges. Add in the rest of the diced vegetables and the cooked ground pork.
Add 1 cup water and cover. Simmer covered for 10 minutes. Uncover, stir, and continue to simmer uncovered until water is evaporated and vegetables are just fork tender.
The Gravy
While your meat and vegetables simmer, in a medium saucepan, melt butter over medium heat. Whisk in flour and cook until lightly browned, about 1 minute. Whisk in broth, beating out any lumps that form. Continue to cook, whisking constantly until mixture thickens and begins to bubble, 4 to 6 minutes. Remove from heat and set aside.
Once your meat and vegetables are done, stir in the gravy. Add rosemary, oregano, and salt and pepper to taste. Your mixture should be fairly salty. Don't be afraid to add more!
Cool for at least 30 minutes, stirring occasionally to speed up the cooling process. Once mixture is mostly cooled, stir in bacon.
Assembly
Make sure your pie dish will fit in your oven, if not, move the top rack down. Preheat your oven to 400°F and place a rimmed baking sheet on the top rack to catch drips in case your pan leaks and to help cook your bottom crust (if using a glass or ceramic pie pan, skip this step as a hot baking sheet can cause them to shatter).
In a small bowl, whisk the egg white until frothy and brush over the inside bottom of your chilled, prepared pie crust. Pour meat mixture over the top, mounding it the highest in the center, and roll out your remaining batch of dough for the top. Place dough over the top of your pie and trim the overhang so that it is even with the bottom crust. Roll the dough under and either flute or crimp the edges to seal. Just make sure all of the crust is inside of the spring form pan so it doesn't break when you release the pan.
Whisk together egg and milk and brush over the top of the pie.
Cut a few slits in the top of the pie for steam to escape.
Place your pie on the preheated tray in the oven and bake for 55 to 65 minutes, until the crust is cooked through and the filling is bubbly. Check on the pie at around 40 minutes and cover loosely with foil if browning too quickly.
Allow pie to cool in the pan (do not open up the spring form pan) for at least 15 minutes before releasing and cutting.
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