https://www.copymethat.com/r/1qXT2pAMo/flaky-pork-pie-with-maple-mustard/
110152665
repUjxT
1qXT2pAMo
2024-06-02 05:56:02
Flaky Pork Pie with Maple Mustard
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Ingredients
- subheading: Flaky Shortcrust Pastry:
- 2 cups (300 g) unbleached all-purpose flour
- ½ tsp salt
- 1 cup (225 g) cold unsalted butter, thinly sliced
- ⅔ cup (150 ml) ice water
- subheading: Pork Filling:
- 2 lb (900 g) lean ground pork
- ¾ cup (60 g) panko breadcrumbs
- 2 tbsp (30 ml) whole-grain mustard
- 1 tsp salt
- 1 tsp ground fennel seeds
- ¼ tsp dried thyme
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- subheading: Maple Mustard:
- ¼ cup (60 ml) Dijon mustard
- 2 tbsp (30 ml) whole-grain mustard (crush mustard seeds)
- 2 tbsp (30 ml) maple syrup
- subheading: Egg wash:
- 1 egg, lightly beaten
- Preparation
- Dough
- In a bowl, combine the flour and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water and combine just until the dry ingredients are moistened, making sure to leave pieces of butter intact. The dough will be soft and sticky.
- On a floured work surface, roll the dough out to form a 13 x 8-inch (33 x 20 cm) rectangle. With a pastry brush, remove any excess flour. Fold the dough in 3 widthwise. Fold the dough in half lengthwise to form a square. Cover with plastic wrap. Refrigerate for 1 hour or until firm. The dough will keep for 2 days in the refrigerator or 1 month in the freezer.
- Pork Filling
- Meanwhile, in a large bowl, combine all of the ingredients with your hands. Generously season with pepper.
- On a work surface, lay out a large piece of plastic wrap. Shape the pork filling into a log about 12 inches (30 cm) long and place along the bottom third of the plastic wrap. Tightly seal the plastic wrap around the pork filling. Place on a baking sheet and refrigerate for 1 hour.
- Maple Mustard
- Meanwhile, in a small bowl, combine all of the ingredients. Season with pepper. Cover and refrigerate until ready to serve. The maple mustard will keep for 1 week in an airtight container in the refrigerator.
- Assembly
- On a lightly floured work surface, cut the dough into two pieces. Roll one piece at a time into a 14 x 7-inch (36 x 18 cm) rectangle. Place one rectangle of dough on a baking sheet lined with parchment paper.
- Remove the plastic wrap from the pork filling. Place at the centre of the dough on the baking sheet. Brush the dough with the egg wash. Cover the filling with the second rectangle of dough, stretching it slightly, as needed. Seal the two layers of dough together, pressing the edges with your fingers. Leaving a 1-inch (2.5 cm) boarder all the way around, cut away any excess dough. Brush with the egg wash. Press the edges with the tines of a fork to seal, without piercing all the way through the dough.
- With your hands, roll the excess dough into thin strips. Lay the strips diagonally over the pie in a decorative pattern. Brush with egg wash. Refrigerate for 1 hour or freeze at this point, if desired (see note). Refrigerate the egg wash.
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Brush the pie with the egg wash for a third time (see note). Bake for 50 minutes to 1 hour or until the dough is nicely browned. Let rest for 15 minutes before serving. Place the pie on a serving dish. Serve with the maple mustard.
- subheading: * NOTE FROM RICARDO:
- The flaky pork pie will keep in the freezer for 1 month. Defrost the pie for 8 hours or overnight in the refrigerator before baking.
- For a shiny golden crust, we recommend applying three coats of egg wash before baking.
- subheading: PERSONAL NOTE:
- subheading: Create a note:
Note: Ingredients may have been altered from the original.
Steps
Directions at ricardocuisine.com
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