Right, I've been working on a pork pie inspired by Sweeney Todd for a few months now and finally got around to making it. The pies turned out great, the 'glaze' is...interesting but I don't think I'd put it on every pie and...honestly I need to figure out something better for the side 'gravy'.
While I made the filling recipe myself and amalgamated everything together, credit for the pie shells goes to The Bare Pantry Show and credit for the gravy goes to Janani .
Feel free to try it out yourself and critique, and if anyone has suggestions go ahead! ...especially for the gravy.
Lovette Meat Pies
Egg Wash: 1 large egg 2 tbsp water or milk Pinch of salt
Dough: 4 cups of flour ¾ cup butter ¾ cups of shortening 1 teaspoon of salt
Glaze: Herb butter of choice OR regular butter Sweetener of choice
Meat Filling: 1 lb of ground pork (70/30 or 73/27. Alternatively, combine cuts of shoulder, belly, and bacon and grind together thrice) 1 large baking potatoes 1 large onion, minced 2 tsp minced coriander leaves 1 tbsp toasted coriander seeds (optionally, ground) 1 dash ground allspice ½ tsp ground black or white pepper 1 tsp salt ½ tsp ground cinnamon ¼ tsp of ginger ¼ tsp of cumin ½ or 1 tsp of chili powder Corn Starch Water
Optionally: 1 dash each of rosemary and/or thyme
Gravy 1 whole bunch of coriander leaves, chopped. 1 Tomato, cubed. 1-3 green chillies. 10-15 cashew nuts. 1 cup of milk. 1 tsp of red chilli powder. 1-2 potatoes, diced (optional). \ 1 tsp of cumin 2 tsp of 5 spice (optional) Salt to taste.
Dough: Grease, then flour cupcake tins. Add 4 cups of all purpose flour to ¾ cups of softened butter, ¾ cups of shortening and 1 teaspoon of salt. Gradually add ice water and work into a shaggy ball. Wrap in plastic and put in fridge for 15-20 minutes. After refrigerating, take out and halve. Roll each half out with a floured dour or rolling pin, then place over cupcake tin - using a second tin to gently push it inwards. Afterwords, trim and shape so that the dough is shaped to the inside of each tin mold. Combine and rollout remaining dough.
Glaze: Combine herb butter of choice with sweetener of choice (for example, honey) in ratio of 1 part sweetener to 4 parts herb butter. Lightly glaze pies after removal from tin.
Gravy 1. Wash coriander leaves three or four times, then chop them. Put chopped coriander leaves, green chillies, tomato, cashew, and a half glass of milk into a blender and mix until it's a fine paste. Keep aside. 2. Peel potato skins and dice. 3. Heat oil and fry potatoes until they turn light brown, then remove from heat. Dry and cool. 4. Heat 4 tsp oil in pan, then add cumin and lightly roast. Add the paste and let boil for 5 minutes. 5. Add in the remaining milk. If too thick, add an additional ½ cup of water. Let boil for an additional 10 minutes, stirring frequently. 6. Add in salt and 5 spice. Cook for an additional 2 minutes, adding water as needed. Add potatoes. Cook for 1-2 more minutes, stirring constantly.
Meat Filling Grind meats if needed. Bake potato until done, 30-45 minutes in an oven at 400 degrees F. Peel and mash the potato. Place ground pork into large skillet or pan - over medium/medium-high heat - and begin to brown. Water may be necessary depending on fat content. Stir frequently to avoid sticking or clumping. Once browned (approx. 30 minutes), add in the potato, onion, and cilantro. Once mixed in, add water as necessary followed by the spices. Stir occasionally. Add mixture of cornstarch and water to thicken as necessary, let simmer as necessary.
Pour in meat filling, leaving ¼ inch of room near the top.
After pouring in meat filling, cut out circles (using a glass, as an example) to top each, crimping with a fork to seal. Lightly brush over the tops with an egg wash.
Cook for 45-60 minutes at 350 F.
After cooking, gingerly remove and let cool as needed. Add glaze, then serve with gravy as side (if served with potatoes) or for dipping.
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