On a cold day, this recipe is sure to warm your soul!
Wood's Maple Pork Pie
Al Wood
Rated 5.0 stars by 1 users
Category
Entree
Prep Time
30 minutes
Cook Time
60 minutes
Ingredients
- 3 cups all-purpose flour, plus more for rolling
- 1 ½ tablespoon table salt
- ¾ cup vegetable shortening
- 4 tablespoon butter cut into 4 pieces
- ½ cup very cold water (more if needed)
- 1 large egg, beaten
-
2 tablespoons all- purpose flour
- 2 tablespoons butter
- 1 onion, chopped
- 1 lb. ground pork
- ⅔ cup chopped celery
- 1 teaspoon black pepper
- 1 teaspoon table salt
- 1 teaspoon dried Thyme
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 cups low-sodium chicken broth
-
1 tablespoon Wood’s Vermont Smoked Maple Syrup
- 1 tablespoon Wood’s Vermont Ghosted Maple Syrup
- 2 large russet potatoes, peeled and finely chopped
- ½ cup chopped fresh parsley
- 3 strips of bacon cooked until crisp then finely chopped
- 1 large egg beaten.
Crust ―
Filling ―
Directions
Crust —
Sift together flour and salt in a bowl.
Using a pastry blender, work shortening and butter into the flour until the mixture has the texture of coarse or pea-size pieces.
Add water to the flour mixture using a fork or your hands until the dough comes together, adding more water as needed. Divide into 2 discs.
Wrap each disc individually in plastic and refrigerate until firm.
Filling —
Melt butter in a Dutch oven or large frying pan over medium heat.
Add onion and celery and cook until softened. Add pork and cook until lightly browned.
Stir in flour, salt, pepper, thyme, cloves, and nutmeg. Then add broth, the Smoked and Ghosted Maple Syrup and potatoes.
Reduce heat to medium-low and cook, stirring often, until the potatoes are mostly tender.
Add bacon and parsley. Remove from the heat and let cool.
Heat oven to 425° F.
On a lightly floured surface roll one disc of dough into a 12” round, then transfer to a 9” pie dish.
Trim the edges, leaving about 1” of overhang.
Add the filling and spread it into an even layer.
Roll the remaining dough into a 12” round and place it on top.
Trim the overhang so the edges of the two crusts line up.
Crimp the edges.
Cut 3 slits in the top crust to allow steam to escape. Brush the top with egg.
Bake for 15 minutes. Reduce oven temperature to 375° F.
Bake until the top is browned and the filling is bubbling (At least 45 minutes).
Let sit 20 minutes before serving.
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