Chef Courtney Contos joins us with a holiday meat pie recipe for our first installment in Pie Week!
Holiday Meat Pie
1 1/2 pounds finely ground pork
1/2 cup diced celery
1 cup diced onion
1/2 cup diced apples
1 1/2 teaspoons molasses
2 cloves garlic, minced
1/4 teaspoon nutmeg
1/2 teaspoon allspice (or more to taste)
2 large potatoes, cooked and riced
5 ounces cooked diced bacon
1-2 teaspoons cider vinegar
1/3 cup minced parsley
2 teaspoons fresh thyme
One large round pie dough
1 tablespoon heavy cream
Sauté pork until a touch brown then add celery, onion, apples, garlic, and spices; cook for 15-20 minutes. Remove from heat and transfer to a bowl, add potatoes, bacon, vinegar, parsley, thyme. Mix well but not to much.
Pre-heat oven to 400 degrees.
Roll pie dough and place onto a parchment lined baking sheet. Add filling to the dough leaving a two inch border. Fold up the sides and pleat. Brush edges with heavy cream and place in oven. Bake 30 minutes then reduce oven to 375 for 10-15 minutes.
Pie or Tart Dough
Makes: One double crust pie (9") or two tarts
2 cups All purpose flour
1-2 tablespoons Sugar
1½ sticks (6 oz) Unsalted butter, chilled
¼ cup cream cheese, chilled
¼ - 1/3 cup Ice water
1. Prepare ingredients:
-Put flour, sugar and salt in the bowl of a food processor fitted with a metal blade.
-Cut butter and cream cheese into small pieces and add to processor.
-Pulse mixture until crumbly and butter is in small pieces throughout the flour.
-Working quickly, start processor and add cold water until the mixture just forms a ball.
-Turn out dough onto a work surface and flatten into a disk.
-Wrap in plastic wrap and refrigerate for at least 2 hours.
-This dough may be frozen up to 6 months.
-Thaw in refrigerator 24 hours before use.
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