"GAME OF THRONES": PORK PIE.
Fresh and savory pie that tastes like it came from your favorite inn. Full of fresh herbs and vegetables, this pie very filling and flavorful and fairly simple to execute.
LOOT: 1 - 9" PIE
MATS.
PIE CRUST.
3 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter, cut into small cubes
1/2 cup ice water, + 1/2 cup reserve
1 egg yolk
1 tbsp water
FILLING.
2 tbsp butter
1 medium onion, chopped
3 cloves garlic, minced
1 cup carrots, peeled and chopped (roughly 2 large carrots)
1 cup celery, chopped (about 3 stalks)
1 1/2 lbs pork tenderloin, trimmed and chopped into 1 inch cubes
1 - 8oz package mushrooms, sliced
4 tsp fresh rosemary, minced
2 tsp fresh thyme, minced
1 1/2 tsp salt
1 tsp pepper
1/2 cup chicken stock
1/2 cup white wine
2 tbsp water
2 tbsp cornstarch
1 egg yolk
1 tsp water
EQUIPMENT.
pastry cutter
9" pie pan
rolling pin
large pot
knife
peeler
brush
fire
STRAT.
PIE CRUST.
1.) In a large bowl, combine the flour and the salt.
2.) Add the cold butter and cut into the flour with a pastry cutter. Cut until the butter is pea-sized.
3.) Add 1/2 of the cold water and cut into the flour and butter mixture with the pastry cutter. (It is important not to mix with your hands. The heat from your hands will melt the butter and fully incorporate the butter into the flour. By cutting the butter into the flour, it won't be completely mixed together and will create a flakier crust.)
4.) Mix until the dough starts to come together, where it is not wet, but stays together in a ball. If the crust is still dry, add 1 tbsp of ice water at a time and incorporate. If your dough is too wet, add flour 1 tbsp at a time.
5.) Cut the dough in half and pat into fat discs. Wrap each half in plastic wrap and refrigerate at least 2 hours before using.
FILLING.
1.) In a large pot over medium heat, melt the butter. Add the onions and the garlic and cook stirring occasionally for about 3 minutes (or until the onions become translucent)
2.) Add the carrots and celery and cook for an additional 5 minutes, stirring occasionally. The vegetables should start to soften.
3.) Add the pork, mushrooms, rosemary, thyme, salt, and pepper. Cook until the meat is well browned and almost thoroughly cooked, about 10 minutes.
4.) Add the chicken stock and white wine and let the mixture simmer uncovered for about 10-15 minutes. The liquid should be reduced by about half.
5.) In a separate bowl mix together the 2 tbsp water and the cornstarch to form a slurry. Pour into the pot and stir. Cook until the mixture is nice and thick, about 3 more minutes.
ASSEMBLY.
1.) Preheat the oven to 375*F.
2.) On a lightly floured surface, roll 1 dough disc out until it is 1/8" thick. Gently put the dough into a 9" pie pan and press up onto the sides and bottom of the pan. Make sure it fits the pan snugly so no air pockets develop between the dough and pan. There should be an inch of overhang of dough over the pan. Place in the fridge.
3.) Roll out the second disc to the same thickness. Remove the prepared pie pan from the fridge and pour in the pork filling. Gently place the second rolled out piece of dough on top of the pie pan. Trim any excess dough from the sides, and press together the 2 pieces of dough until it is sealed nicely. Trim off the rest of the excess dough and crimp the edges with a fork to make it extra secure. Slice 3 little 1/2" holes in the middle of the pie (so it looks like a "Y" but none of the slices touch) or in any other design you prefer so the pie has ventilation.
4.) In a small bowl, whisk together 1 tsp of water and the egg yolk until well combined. Brush the top of the dough with the egg wash. Place the pie in the oven and bake for 1 hour, or until the crust is golden brown. Enjoy!
