Ingredients with Measurements:
- 1 lb ground pork
- 6 slices of bacon, chopped
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 pie crusts (store-bought or homemade)
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. In the same skillet, add the ground pork and cook until browned, breaking it up with a wooden spoon as it cooks.
4. Add the mushrooms, onion, garlic, thyme, rosemary, salt, and black pepper to the skillet. Cook until the vegetables are tender, about 5 minutes.
5. Sprinkle the flour over the pork mixture and stir to combine.
6. Pour in the chicken broth and heavy cream, stirring constantly until the mixture thickens, about 5 minutes.
7. Remove the skillet from the heat and stir in the cooked bacon.
8. Roll out one of the pie crusts on a floured surface and place it in the pie dish.
9. Pour the pork mixture into the pie crust.
10. Roll out the second pie crust on a floured surface and place it on top of the pork mixture.
11. Use a knife to cut slits in the top of the pie crust to allow steam to escape.
12. Brush the top of the pie crust with a beaten egg or milk.
13. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is hot and bubbly.
14. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 430
Fat: 28g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 790mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 2g
Protein: 15g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground pork.
- Pancetta or ham can be substituted for the bacon.
- Any type of mushroom can be used in place of the sliced mushrooms.
Variations:
- Add diced potatoes or carrots to the filling for extra vegetables.
- Use a different type of cheese, such as cheddar or Gruyere, on top of the pie.
- Make individual-sized pies using ramekins or muffin tins.
Tips and tricks:
- Make sure the filling is completely cooled before adding it to the pie crust to prevent the crust from becoming soggy.
- Brushing the top of the pie crust with an egg wash or milk will give it a shiny, golden brown finish.
- Letting the pie cool for a few minutes before slicing will make it easier to cut and serve.
Storage instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme, can be used as a garnish.
Pairings:
Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the filling is too thin, add more flour to thicken it.
- If the crust is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover pie in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Pies have been a popular dish for centuries, with savory pies dating back to ancient Greece and Rome. The addition of meat to pies became popular in England in the Middle Ages, and the tradition of meat pies has continued to this day.
Flavor profiles:
This pie has a savory and rich flavor, with the smokiness of the bacon and the earthiness of the mushrooms complementing the pork filling.
Serving suggestions:
Serve the pie hot out of the oven with a side of vegetables or salad.
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Region: British