Ingredients with Measurements:
- 1 pound ground pork
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 2 refrigerated pie crusts
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes.
3. Add the minced garlic, dried thyme, salt, and black pepper to the skillet and cook for an additional 2-3 minutes.
4. Add the ground pork to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon.
5. Sprinkle the flour over the pork and onion mixture and stir until well combined.
6. Slowly pour in the beef broth and heavy cream, stirring constantly, until the mixture thickens and comes to a simmer.
7. Remove the skillet from the heat and let the mixture cool for 10-15 minutes.
8. Roll out one of the pie crusts on a lightly floured surface and place it into the bottom of the pie dish.
9. Pour the cooled pork and onion mixture into the pie crust.
10. Roll out the second pie crust and place it on top of the filling. Crimp the edges of the crusts together to seal.
11. Cut a few slits in the top of the pie crust to allow steam to escape.
12. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 28g
Saturated fat per serving: 12g
Carbohydrates per serving: 28g
Fiber per serving: 2g
Sugar per serving: 4g
Protein per serving: 18g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground pork.
- Chicken broth can be substituted for the beef broth.
- Half-and-half can be substituted for the heavy cream.
Variations:
- Add diced potatoes or carrots to the filling for extra vegetables.
- Use a homemade pie crust instead of refrigerated crusts.
- Top the pie with mashed potatoes instead of a second pie crust for a shepherd's pie variation.
Tips and tricks:
- Make sure to cook the onions until they are fully caramelized for the best flavor.
- Let the filling cool before pouring it into the pie crust to prevent the crust from becoming soggy.
- Brush the top of the pie crust with an egg wash (1 egg beaten with 1 tablespoon of water) for a shiny finish.
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 side salad or roasted vegetables.
Garnishes:
Sprinkle chopped fresh parsley or thyme over the top of the pie for a pop of color.
Pairings:
Serve the pie with a glass of red wine, such as a Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Roasted Brussels sprouts or green beans, mashed potatoes, or a simple side salad.
Troubleshooting advice:
If the filling is too thin, add a bit more flour to thicken it up. If the crust is browning too quickly, cover it with foil for the remainder of the baking time.
Food safety advice:
Make sure to cook the pork to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Pork pies have been a popular dish in England for centuries, with variations including the classic pork pie, the Cornish pasty, and the Melton Mowbray pork pie.
Flavor profiles:
This pie has a savory, meaty flavor from the ground pork and beef broth, balanced by the sweetness of the caramelized onions.
Serving suggestions:
Serve the pie warm with a dollop of sour cream or a drizzle of balsamic glaze.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Tangy, Sweet, Rich, Caramelized