Pork Pie With Hot Water Crust Recipe

Name: Pork Pie With Hot Water Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: filling; 1 1/2 pounds lean, cooked pork, cut into small cubes (boneless loin/tenderloin/ribs); 2 large or 3 medium apples; 6 pieces bacon, chopped; 1 large onion, sliced into thin half-moons; Pinch salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 1 tablespoon butter; 1 cup hard or regular apple cider; Milk for brushing on top; crust; 3 1/2 cups all-purpose flour; 1/2 teaspoon salt; 5 tablespoons butter; 1 cup lard; 1/2 cup water; 1 tablespoon milk

Servings: persons

filling
1 1/2 pounds lean, cooked pork, cut into small cubes (boneless loin/tenderloin/ribs)
2 large or 3 medium apples
6 pieces bacon, chopped
1 large onion, sliced into thin half-moons
Pinch salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon butter
1 cup hard or regular apple cider
Milk for brushing on top
crust
3 1/2 cups all-purpose flour
1/2 teaspoon salt
5 tablespoons butter
1 cup lard
1/2 cup water
1 tablespoon milk

1
["Cut up pork, bacon, onion, and apples. Fry bacon until cooked; remove and fry onions in bacon grease until soft. Remove from heat; add bacon back to pan and mix.", "For dough, combine flour and salt in a large bowl; lightly grease a 10"" springform pan. Bring the butter, lard, water and milk to a boil over medium heat, stirring until butter and lard are melted. Pour mixture into bowl with flour and salt; mix quickly. If the mixture doesn't form a cohesive dough, add a bit more boiling water until it does. Then, use three-quarters of the dough to press and mold around the inside of the springform pan, going all the way up to the top and leaving a small overhang if possible.", "Preheat oven to 350. Roll out remaining dough to fit top; place, cut, and crimp. Cut one large or a few small vent holes; brush with milk. Bake pie for 1 1/2 to 2 hours, covering with foil for the first hour. Remove to wire rack to cool. Unmold carefully if you dare; if the pie isn't perfectly sealed, however, you may end up losing all the good juices!"]

1826

kcal

Calories

105

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: filling, 1 1/2 pounds lean, cooked pork, cut into small cubes (boneless loin/tenderloin/ribs), 2 large or 3 medium apples, 6 pieces bacon, chopped, and more.

Yes, Pork Pie With Hot Water Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pork Pie With Hot Water Crust

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