Apple and Prune Pork Pie

by Sidonie Maroon

October 26, 2018

 

Filling

2 medium leeks, using the white parts, finely chopped

5 cloves garlic finely minced

1 lb ground pork

2 tablespoons lard or pork fat for sauteing

½ cup finely minced parsley

1 tablespoon Dijon mustard

1 medium tart baking apple finely chopped

½ cup finely diced prunes

2 eggs beaten

Spices  measure whole spices, grind and sift

1 teaspoon fennel seed

1 teaspoon caraway seed

1 teaspoon dill seed

¼ teaspoon white peppercorns

1 teaspoon fine sea salt

 

Use best pastry flour mix and flaky dough recipe. You can make a lard or butter crust, or a combination of the two. 

Pork Mixture

Grind the spices and add to the raw pork. Saute the leeks, over a medium heat, in lard, until sweet and translucent about 5 to 8 minutes. 

Add the minced garlic, add the pork and cook until the juices run clear about 4 to 5 minutes. Add the apple, prunes, parsley and beaten egg. Refrigerate until needed. 

Crust and Baking

Preheat the oven to 400 F (200 C) degrees with racks in the center and lowest positions. Roll out one disk of dough to an 11-inch round. Transfer to a 9-inch pie plate; trim edges to a 1/2-inch overhang. Transfer pork mixture to pie shell. Roll the remaining dough to an 11-inch round and center over the filling. Trim the edges to a 1/2-inch overhang. Fold edges of top crust under edges of bottom crust, tucking dough until flush with edge of pie plate. Crimp the edges. Freeze until firm, about 20 minutes. Beat a whole egg with 1 teaspoon of water. Brush the crust with egg wash, then cut a few vents in the top of the crust.          

Bake the chilled pie on the center rack with a rimmed baking sheet on the lowest rack (to catch any drips) until crust is golden brown and filling bubbles slightly through vents for about 50 minutes to 1 hour. Let cool 20 minutes before slicing.

 

             Enjoy!

             Sidonie Maroon 2018

             A blue dot kitchen