Name: Pork Meat Pie
Prep time: 55 min
Cook time: 1 h 30 min
Total time: 2 h 25 min
Yield: 8 serving(s)
Ingredients: 2,2 lb (1 kg) boneless and rindless pork shoulder; 2 tbsp (30 ml) flour; 1/4 cup (55 g) butter, softened; 2 onions, finely chopped; 1 clove garlic, finely chopped; 1 small potato, peeled and diced; 2 1/4 cups (560 ml) chicken broth; 1 pinch ground nutmeg; 1 pinch ground cloves; 1 egg, lightly beaten; 1 tbsp (15 ml) water; 1/2 tsp (2.5 ml) salt; 1/4 cup (60 ml) ice-cold water; 1 tsp (5 ml) white vinegar; 2 cups (300 g) unbleached all-purpose flour; 3/4 cup (170 g) cold unsalted butter, diced

Note from Ricardo

This can be done with “coarse” ground pork. To do this, ask your butcher to grind the meat as coarse as possible. Or if you have a meat grinder, use the largest cutting plate for coarse grinding. The texture of the pie will be very different if it is made with meat cut into pieces or ground meat, but both options are interesting. The second is faster.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Sure Value

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Pork Meat Pie

Categories

Ingredients

Filling

Pastry Dough

Preparation

Filling

Pastry Dough

Note from Ricardo

Sure Value

Personal Note