Spiced Pork Potato Pie Recipes

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SPICED PORK AND POTATO PIE



Spiced Pork and Potato Pie image

Make and share this Spiced Pork and Potato Pie recipe from Food.com.

Provided by cakeinmyface

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 medium potato (cut into chunks)
1 teaspoon sunflower oil
500 ground lean pork
1 onion (finely chopped)
1 garlic clove (chopped)
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon cinnamon
100 ml stock
400 g shortcrust pastry (ready made)
1 egg, beaten

Steps:

  • Heat oven to gas mark 6. Boil potato until tender drain and mash, leave to cool.
  • Heat oil in non stick pan add the mince and onion and quickly fry until browned, add garlic spices and stock plenty of pepper a little salt and mix well. Remove from the heat stir potato and leave to cool.
  • Roll our pasty and line base of a 20- 23cm pie tin. Fill with pork mixture and brush edges of pastry to seal trimming off excess, prick the top of the pastry case to allow steam to escape and glaze top with the beaten egg.
  • Bake for 30 minutes until crisp and golden cut into wedges and serve with a crisp green salad.

Nutrition Facts : Calories 368.3, Fat 22.2, SaturatedFat 5.5, Cholesterol 35.2, Sodium 335.9, Carbohydrate 36.7, Fiber 3.4, Sugar 1.3, Protein 5.8

TOURTIERE (FRENCH CANADIAN MEAT PIE)



Tourtiere (French Canadian Meat Pie) image

This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h15m

Yield 8

Number Of Ingredients 28

3 cups all-purpose flour
1 teaspoon kosher salt
2 sticks unsalted butter, sliced, frozen
7 tablespoons ice cold water
2 teaspoons distilled white vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground mustard
⅛ teaspoon ground cloves
1 pinch cayenne pepper
1 large russet potato, peeled, quartered
1 teaspoon kosher salt
1 tablespoon butter
1 large onion, finely chopped
1 pinch salt
4 cloves garlic, crushed
½ cup finely diced celery
1 pound ground pork
1 pound ground beef
1 cup potato cooking water, plus more as needed
1 large egg
1 tablespoon water

Steps:

  • Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
  • Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
  • Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
  • Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
  • Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
  • Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
  • Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
  • Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
  • Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

Nutrition Facts : Calories 663 calories, Carbohydrate 47.3 g, Cholesterol 159.2 mg, Fat 40.5 g, Fiber 2.6 g, Protein 26.9 g, SaturatedFat 21.4 g, Sodium 1074 mg, Sugar 1.5 g

MEAT PIE (TOURTIERE)



Meat Pie (Tourtiere) image

French Canadian Tourtiere. Contains pork, potatoes, onions and spices.

Provided by Maggie Rogers

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Yield 8

Number Of Ingredients 12

1 ½ pounds ground pork
1 large baking potato
1 large onion, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 dash ground allspice
½ cup water
1 recipe pastry for a 9 inch double crust deep dish pie
1 egg
¼ teaspoon paprika

Steps:

  • Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.
  • Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
  • Meanwhile, prepare your pastry.
  • Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.
  • Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 30.5 g, Cholesterol 84.5 mg, Fat 32 g, Fiber 1.7 g, Protein 17.9 g, SaturatedFat 8.9 g, Sodium 565 mg, Sugar 2.9 g

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  • Make the mashed potatoes first, ideally the day before. Fill a large pot with cold water and add the cut up potatoes to it. Salt the water generously. Bring it to a boil and let them cook until completely tender for about 20 minutes. When they are done, drain them and add them to a large bowl. Then combine the butter, garlic, and milk in a microwave safe bowl and microwave it all for a minute. Pour it into the cooked potatoes and mash it all together thoroughly until you have creamy mashed potatoes. Then set them aside if making them the same day or seal them in a container overnight.
  • Then start on the pork filling. Get out a large skillet with deep sides and combine the ground pork, chicken stock, white wine, onion, salt, garlic powder, herbs de provence, cinnamon, nutmeg and black pepper in it. Bring it to a low boil over medium high heat, stirring often and breaking up the pork. Let it simmer for 30 minutes to completely meld together and evaporate all of the liquid.
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  • When the filling is completely dry, take 1 1/2 cups of the mashed potatoes you made and stir it into the rest of the filling thoroughly. The rest make great leftovers! Take the pan off of the heat and set it aside to cool a bit. At this point, the dough should just about be ready. Pre-heat the oven to 400 and get out a pie dish and spray it with cooking spray. Turn the first disc of dough out onto a well floured, clean surface and roll it out into a thin disc about 10 inches in diameter. Gently roll the disc around the rolling pin, then unroll it into the pie dish. Press it firmly into the dish evenly, making sure there is a slight overhang.


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