Ingredients with Measurements:
- 1 lb. ground pork
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground pork over medium heat until browned, about 8-10 minutes.
3. Add the onion, celery, carrots, and garlic to the skillet and cook until the vegetables are tender, about 5-7 minutes.
4. Sprinkle the flour over the pork mixture and stir to combine.
5. Add the chicken broth, heavy cream, thyme, salt, and pepper to the skillet and stir until well combined.
6. Add the cranberries to the skillet and stir to combine.
7. Transfer the pork mixture to the pie dish.
8. Roll out the puff pastry on a lightly floured surface to fit the top of the pie dish.
9. Place the puff pastry over the pork mixture and trim the excess pastry.
10. Brush the beaten egg over the puff pastry.
11. Bake the pie for 30-35 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
12. Let the pie cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 430
Fat: 28g
Saturated Fat: 11g
Cholesterol: 120mg
Sodium: 670mg
Carbohydrates: 23g
Fiber: 2g
Sugar: 4g
Protein: 20g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground pork.
- Dried cranberries can be substituted for fresh or frozen cranberries.
- Vegetable broth can be substituted for chicken broth.
- Milk or half-and-half can be substituted for heavy cream.
Variations:
- Add chopped apples or pears to the pork mixture for a sweet and savory flavor.
- Use a different type of meat, such as chicken or beef, instead of pork.
- Add chopped walnuts or pecans to the pork mixture for a crunchy texture.
- Add a pinch of cinnamon or nutmeg to the pork mixture for a warm and spicy flavor.
Tips and tricks:
- Make sure to thaw the puff pastry before using it.
- Use a sharp knife to cut the puff pastry to fit the pie dish.
- Brush the beaten egg over the puff pastry to give it a shiny and golden appearance.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a garnish of fresh cranberries and thyme sprigs.
Garnishes:
- Fresh cranberries
- Thyme sprigs
Pairings:
- Mashed potatoes
- Roasted vegetables
- Green salad
Suggested side dishes:
- Roasted Brussels sprouts
- Sweet potato casserole
- Garlic bread
Troubleshooting advice:
- If the puff pastry is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
- Make sure to cook the pork mixture to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Pork and cranberry pie is a traditional British dish that dates back to the 16th century.
Flavor profiles:
- Savory
- Sweet
- Tangy
Serving suggestions:
- Serve the pie hot with a side of mashed potatoes and roasted vegetables.
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