Ingredients with Measurements:
- 1 pound salt pork, diced
- 4 leeks, sliced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. In a large skillet, cook the diced salt pork over medium heat until crispy and browned. Remove the pork from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
4. Sprinkle the flour over the leeks and stir to combine. Cook for 1 minute.
5. Gradually stir in the chicken broth and heavy cream. Add the thyme and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
6. Stir in the cooked salt pork and remove from heat.
7. Roll out the puff pastry on a lightly floured surface to fit the size of the pie dish.
8. Transfer the pastry to the pie dish and trim the edges.
9. Pour the salt pork and leek mixture into the pastry-lined dish.
10. Brush the edges of the pastry with the beaten egg.
11. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
12. Let the pie cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
400°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 33g
Carbohydrates: 18g
Protein: 19g
Sodium: 1050mg
Substitutions for ingredients:
- Salt pork can be substituted with bacon or pancetta.
- Leeks can be substituted with onions or shallots.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes to the salt pork and leek mixture for a heartier pie.
- Use a different type of pastry, such as shortcrust or filo.
- Add grated cheese to the top of the pie before baking.
Tips and Tricks:
- Be sure to cook the salt pork until crispy and browned for maximum flavor.
- Use a sharp knife to trim the pastry edges for a neat finish.
- Let the pie cool slightly before serving to allow the filling to set.
Storage Instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pie in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the pie on a large platter with a side salad.
Garnishes:
Garnish the pie with chopped fresh parsley or chives.
Pairings:
Pair the pie with a glass of red wine, such as a Pinot Noir or Cabernet Sauvignon.
Suggested Side Dishes:
Serve the pie with roasted vegetables or mashed potatoes.
Troubleshooting Advice:
If the pastry is not browning evenly, cover the edges with foil to prevent them from burning.
Food Safety Advice:
Be sure to cook the pie until the filling is hot and bubbly to ensure that it is fully cooked.
Food History:
Salt pork has been used as a preservation method for meat for centuries, dating back to ancient times.
Flavor Profiles:
The saltiness of the pork is balanced by the sweetness of the leeks, while the thyme adds an earthy flavor.
Serving Suggestions:
Serve the pie as a main course for a cozy dinner party or a family meal.
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Taste: Savory, Salty, Umami, Rich, Comforting