Is this recipe from Martha Stewart true? I've seen recipes on the
'Net for nothing but ground pork and others for more seasonings and
veggies. I have a hankering to try one although I realize it is not
the right season for it. (was reading a novel and they were eating
pork pie and it sounded good)

Pork Pie
This savory, double-crusted pie is delicious served warm or chilled.

Servings:
8
Ingredients

4 ounces bacon (about 4 slices), chopped

1 pound ground pork

2 tablespoons extra-virgin olive oil

1 medium onion, coarsely chopped (about 2 cups)

3 cloves garlic, minced (about 1 tablespoon)

2 stalks celery, coarsely chopped (about 1 cup)

Coarse salt and freshly ground pepper

1 Russet potato, peeled and cut into 1/2-inch pieces (about 1 1/4
cups)

2 cups low-sodium chicken broth

1/4 teaspoon ground cinnamon

Pinch ground clove

2 large eggs

1/2 cup chopped fresh flat-leaf parsley

Pate Brisee for Savory and Sweet Pies

All-purpose flour, for dusting

Mustard, such as country Dijon, and cornichons, for serving


Directions
Step 1
In a large skillet over medium-high heat, cook bacon until fat begins
to render, about 2 minutes. Add ground pork and cook, breaking it up
into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer
to a plate. Return skillet to medium-high; swirl in oil. Add onion,
garlic, and celery; season with salt. Cook, stirring occasionally,
until softened and brown in spots, 7 to 9 minutes. Return pork mixture
and any accumulated juices to skillet. Stir in potato, broth,
cinnamon, and clove; season with pepper. Reduce heat to medium and
simmer, stirring occasionally, until broth is mostly evaporated, 25 to
28 minutes.
Step 2
Transfer pork mixture to a bowl and let cool to room temperature,
about 30 minutes. Lightly beat 1 egg; stir into pork mixture with
parsley.
Step 3
Preheat oven to 400 degrees with racks in center and lowest positions.
Roll out one disk of dough to an 11-inch round on a work surface
dusted with flour. Transfer to a 9-inch pie plate; trim edges to a
1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining
dough to an 11-inch round and center over filling. Trim edges to a
1/2-inch overhang. Fold edges of top crust under edges of bottom
crust, tucking dough until flush with edge of pie plate. Crimp edges
with the tines of a fork. Freeze until firm, about 20 minutes. Beat
remaining egg with 1 teaspoon water. Brush crust with egg wash, then
cut a few vents in top of crust.
Step 4
Bake the chilled pie on the center rack with a rimmed baking sheet on
the lowest rack (to catch any drips) until crust is golden brown and
filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool
on a wire rack 30 minutes before slicing. Serve with mustard and
cornichons.
© Copyright 2020 marthastewart.com. All rights reserved. Printed from
https://www.marthastewart.com 02/01/2020


Janet US

On Sat, 01 Feb 2020 12:46:01 -0700, U.S. Janet B. >
wrote:

>
>Is this recipe from Martha Stewart true? I've seen recipes on the
>'Net for nothing but ground pork and others for more seasonings and
>veggies. I have a hankering to try one although I realize it is not
>the right season for it. (was reading a novel and they were eating
>pork pie and it sounded good)
>
>Pork Pie
>This savory, double-crusted pie is delicious served warm or chilled.

I like sauted ground pork but I knew from the first ingredient it
would be atrociously disgusting. I think unrisen pie crust is
disgusting too... I coulda turned that ground pork into a damned good
calzone... hold the cinnamon, cloves, n' musturd in yer panties so
you'd smell savory. WTF do people think everything tastes good with
bacon.... I know... TIAD!
That's the most disgusting recipe I've seen here in six months.


> Servings:
>8
>Ingredients
>
>4 ounces bacon (about 4 slices), chopped
>
>1 pound ground pork
>
>2 tablespoons extra-virgin olive oil
>
>1 medium onion, coarsely chopped (about 2 cups)
>
>3 cloves garlic, minced (about 1 tablespoon)
>
>2 stalks celery, coarsely chopped (about 1 cup)
>
>Coarse salt and freshly ground pepper
>
>1 Russet potato, peeled and cut into 1/2-inch pieces (about 1 1/4
>cups)
>
>2 cups low-sodium chicken broth
>
>1/4 teaspoon ground cinnamon
>
>Pinch ground clove
>
>2 large eggs
>
>1/2 cup chopped fresh flat-leaf parsley
>
>Pate Brisee for Savory and Sweet Pies
>
>All-purpose flour, for dusting
>
>Mustard, such as country Dijon, and cornichons, for serving
>
>
>Directions
>Step 1
>In a large skillet over medium-high heat, cook bacon until fat begins
>to render, about 2 minutes. Add ground pork and cook, breaking it up
>into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer
>to a plate. Return skillet to medium-high; swirl in oil. Add onion,
>garlic, and celery; season with salt. Cook, stirring occasionally,
>until softened and brown in spots, 7 to 9 minutes. Return pork mixture
>and any accumulated juices to skillet. Stir in potato, broth,
>cinnamon, and clove; season with pepper. Reduce heat to medium and
>simmer, stirring occasionally, until broth is mostly evaporated, 25 to
>28 minutes.
>Step 2
>Transfer pork mixture to a bowl and let cool to room temperature,
>about 30 minutes. Lightly beat 1 egg; stir into pork mixture with
>parsley.
>Step 3
>Preheat oven to 400 degrees with racks in center and lowest positions.
>Roll out one disk of dough to an 11-inch round on a work surface
>dusted with flour. Transfer to a 9-inch pie plate; trim edges to a
>1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining
>dough to an 11-inch round and center over filling. Trim edges to a
>1/2-inch overhang. Fold edges of top crust under edges of bottom
>crust, tucking dough until flush with edge of pie plate. Crimp edges
>with the tines of a fork. Freeze until firm, about 20 minutes. Beat
>remaining egg with 1 teaspoon water. Brush crust with egg wash, then
>cut a few vents in top of crust.
>Step 4
>Bake the chilled pie on the center rack with a rimmed baking sheet on
>the lowest rack (to catch any drips) until crust is golden brown and
>filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool
>on a wire rack 30 minutes before slicing. Serve with mustard and
>cornichons.
>© Copyright 2020 marthastewart.com. All rights reserved. Printed from
>https://www.marthastewart.com 02/01/2020
>
>
>Janet US

On Sat, 01 Feb 2020 15:30:32 -0500, wrote:

>On Sat, 01 Feb 2020 12:46:01 -0700, U.S. Janet B. >
>wrote:
>
>>
>>Is this recipe from Martha Stewart true? I've seen recipes on the
>>'Net for nothing but ground pork and others for more seasonings and
>>veggies. I have a hankering to try one although I realize it is not
>>the right season for it. (was reading a novel and they were eating
>>pork pie and it sounded good)
>>
>>Pork Pie
>>This savory, double-crusted pie is delicious served warm or chilled.
>
>I like sauted ground pork but I knew from the first ingredient it
>would be atrociously disgusting. I think unrisen pie crust is
>disgusting too... I coulda turned that ground pork into a damned good
>calzone... hold the cinnamon, cloves, n' musturd in yer panties so
>you'd smell savory. WTF do people think everything tastes good with
>bacon.... I know... TIAD!
>That's the most disgusting recipe I've seen here in six months.
snip

Sheldon, we all know that you like almost nothing. We all know that
your knowledge of cuisine is almost nothing.

On Sat, 01 Feb 2020 12:46:01 -0700, U.S. Janet B. >
wrote:

>
>Is this recipe from Martha Stewart true? I've seen recipes on the
>'Net for nothing but ground pork and others for more seasonings and
>veggies. I have a hankering to try one although I realize it is not
>the right season for it. (was reading a novel and they were eating
>pork pie and it sounded good)
>
>Pork Pie
>This savory, double-crusted pie is delicious served warm or chilled.
>
> Servings:
>8
>Ingredients
>
>4 ounces bacon (about 4 slices), chopped
>
>1 pound ground pork
>
>2 tablespoons extra-virgin olive oil
>
>1 medium onion, coarsely chopped (about 2 cups)
>
>3 cloves garlic, minced (about 1 tablespoon)
>
>2 stalks celery, coarsely chopped (about 1 cup)
>
>Coarse salt and freshly ground pepper
>
>1 Russet potato, peeled and cut into 1/2-inch pieces (about 1 1/4
>cups)
>
>2 cups low-sodium chicken broth
>
>1/4 teaspoon ground cinnamon
>
>Pinch ground clove
>
>2 large eggs
>
>1/2 cup chopped fresh flat-leaf parsley
>
>Pate Brisee for Savory and Sweet Pies
>
>All-purpose flour, for dusting
>
>Mustard, such as country Dijon, and cornichons, for serving
>
>
>Directions
>Step 1
>In a large skillet over medium-high heat, cook bacon until fat begins
>to render, about 2 minutes. Add ground pork and cook, breaking it up
>into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer
>to a plate. Return skillet to medium-high; swirl in oil. Add onion,
>garlic, and celery; season with salt. Cook, stirring occasionally,
>until softened and brown in spots, 7 to 9 minutes. Return pork mixture
>and any accumulated juices to skillet. Stir in potato, broth,
>cinnamon, and clove; season with pepper. Reduce heat to medium and
>simmer, stirring occasionally, until broth is mostly evaporated, 25 to
>28 minutes.
>Step 2
>Transfer pork mixture to a bowl and let cool to room temperature,
>about 30 minutes. Lightly beat 1 egg; stir into pork mixture with
>parsley.
>Step 3
>Preheat oven to 400 degrees with racks in center and lowest positions.
>Roll out one disk of dough to an 11-inch round on a work surface
>dusted with flour. Transfer to a 9-inch pie plate; trim edges to a
>1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining
>dough to an 11-inch round and center over filling. Trim edges to a
>1/2-inch overhang. Fold edges of top crust under edges of bottom
>crust, tucking dough until flush with edge of pie plate. Crimp edges
>with the tines of a fork. Freeze until firm, about 20 minutes. Beat
>remaining egg with 1 teaspoon water. Brush crust with egg wash, then
>cut a few vents in top of crust.
>Step 4
>Bake the chilled pie on the center rack with a rimmed baking sheet on
>the lowest rack (to catch any drips) until crust is golden brown and
>filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool
>on a wire rack 30 minutes before slicing. Serve with mustard and
>cornichons.
>© Copyright 2020 marthastewart.com. All rights reserved. Printed from
>https://www.marthastewart.com 02/01/2020
>
>
>Janet US

That's not traditional English pork pie. That is made with boiling
water pastry crust and browned all round. A bit tricky first time
round but far from impossible. Melton Mowbray were considered to be
the variety one found in the pubs.

wrote:
> I knew from the first ingredient it
> would be atrociously disgusting.

Of course Popeye. US navy never serves it, and jews are forbidden.
Yoose can't even buy it at Top market.

Therefore ... tiad.

U.S. Janet B. wrote:

>
> Is this recipe from Martha Stewart true? I've seen recipes on the
> 'Net for nothing but ground pork and others for more seasonings and
> veggies. I have a hankering to try one although I realize it is not
> the right season for it. (was reading a novel and they were eating
> pork pie and it sounded good)
>
> Pork Pie
> This savory, double-crusted pie is delicious served warm or chilled.
>
> Servings:
> 8
> Ingredients
>
> 4 ounces bacon (about 4 slices), chopped
>
> 1 pound ground pork
>
> 2 tablespoons extra-virgin olive oil
>
> 1 medium onion, coarsely chopped (about 2 cups)
>
> 3 cloves garlic, minced (about 1 tablespoon)
>
> 2 stalks celery, coarsely chopped (about 1 cup)
>
> Coarse salt and freshly ground pepper
>
> 1 Russet potato, peeled and cut into 1/2-inch pieces (about 1 1/4
> cups)
>
> 2 cups low-sodium chicken broth
>
> 1/4 teaspoon ground cinnamon
>
> Pinch ground clove
>
> 2 large eggs
>
> 1/2 cup chopped fresh flat-leaf parsley
>
> Pate Brisee for Savory and Sweet Pies
>
> All-purpose flour, for dusting
>
> Mustard, such as country Dijon, and cornichons, for serving
>
>
> Directions
> Step 1
> In a large skillet over medium-high heat, cook bacon until fat begins
> to render, about 2 minutes. Add ground pork and cook, breaking it up
> into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer
> to a plate. Return skillet to medium-high; swirl in oil. Add onion,
> garlic, and celery; season with salt. Cook, stirring occasionally,
> until softened and brown in spots, 7 to 9 minutes. Return pork mixture
> and any accumulated juices to skillet. Stir in potato, broth,
> cinnamon, and clove; season with pepper. Reduce heat to medium and
> simmer, stirring occasionally, until broth is mostly evaporated, 25 to
> 28 minutes.
> Step 2
> Transfer pork mixture to a bowl and let cool to room temperature,
> about 30 minutes. Lightly beat 1 egg; stir into pork mixture with
> parsley.
> Step 3
> Preheat oven to 400 degrees with racks in center and lowest positions.
> Roll out one disk of dough to an 11-inch round on a work surface
> dusted with flour. Transfer to a 9-inch pie plate; trim edges to a
> 1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining
> dough to an 11-inch round and center over filling. Trim edges to a
> 1/2-inch overhang. Fold edges of top crust under edges of bottom
> crust, tucking dough until flush with edge of pie plate. Crimp edges
> with the tines of a fork. Freeze until firm, about 20 minutes. Beat
> remaining egg with 1 teaspoon water. Brush crust with egg wash, then
> cut a few vents in top of crust.
> Step 4
> Bake the chilled pie on the center rack with a rimmed baking sheet on
> the lowest rack (to catch any drips) until crust is golden brown and
> filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool
> on a wire rack 30 minutes before slicing. Serve with mustard and
> cornichons.
> © Copyright 2020 marthastewart.com. All rights reserved. Printed from
> https://www.marthastewart.com 02/01/2020
>
>
> Janet US

Might work. The seasonings seem a bit off of what I would use. For
example, black pepper missing.

In article >,
says...
>
> Is this recipe from Martha Stewart true? I've seen recipes on the
> 'Net for nothing but ground pork and others for more seasonings and
> veggies. I have a hankering to try one although I realize it is not
> the right season for it. (was reading a novel and they were eating
> pork pie and it sounded good)


Martha's recipe sounds like a poor relation of Graham's tourtiere,
which I've made often because it's so easy and delicious. You should be
able to find his recipe in the google archives of rfc. Use his spices.

The first time I made Graham's recipe (includes celery salt) I hadn't
got any soused fresh celery as in Martha's recipe. It's better Graham's
way.

(tourtiere is not remotely like British pork pie.)

Janet UK

On 2020-02-01 10:57 p.m., Sqwertz wrote:
> On Sat, 01 Feb 2020 12:46:01 -0700, U.S. Janet B. wrote:
>
>> Is this recipe from Martha Stewart true? I've seen recipes on the
>> 'Net for nothing but ground pork and others for more seasonings and
>> veggies. I have a hankering to try one although I realize it is not
>> the right season for it. (was reading a novel and they were eating
>> pork pie and it sounded good)
>>
>> Pork Pie
>> This savory, double-crusted pie is delicious served warm or chilled.
>>
>> Servings:
>> 8
>> Ingredients
>>
>> 4 ounces bacon (about 4 slices), chopped
>>
>> 1 pound ground pork
>>
>> 2 tablespoons extra-virgin olive oil
>>
>> 1 medium onion, coarsely chopped (about 2 cups)
>>
>> 3 cloves garlic, minced (about 1 tablespoon)
>>
>> 2 stalks celery, coarsely chopped (about 1 cup)
>>
>> Coarse salt and freshly ground pepper
>>
>> 1 Russet potato, peeled and cut into 1/2-inch pieces (about 1 1/4
>> cups)
>>
>> 2 cups low-sodium chicken broth
>>
>> 1/4 teaspoon ground cinnamon
>>
>> Pinch ground clove
>>
>> 2 large eggs
>>
>> 1/2 cup chopped fresh flat-leaf parsley
>>
>> Pate Brisee for Savory and Sweet Pies
>>
>> All-purpose flour, for dusting
>>
>> Mustard, such as country Dijon, and cornichons, for serving
>>
>> Directions
>> Step 1
>> In a large skillet over medium-high heat, cook bacon until fat begins
>> to render, about 2 minutes. Add ground pork and cook, breaking it up
>> into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer
>> to a plate. Return skillet to medium-high; swirl in oil. Add onion,
>> garlic, and celery; season with salt. Cook, stirring occasionally,
>> until softened and brown in spots, 7 to 9 minutes. Return pork mixture
>> and any accumulated juices to skillet. Stir in potato, broth,
>> cinnamon, and clove; season with pepper. Reduce heat to medium and
>> simmer, stirring occasionally, until broth is mostly evaporated, 25 to
>> 28 minutes.
>> Step 2
>> Transfer pork mixture to a bowl and let cool to room temperature,
>> about 30 minutes. Lightly beat 1 egg; stir into pork mixture with
>> parsley.
>> Step 3
>> Preheat oven to 400 degrees with racks in center and lowest positions.
>> Roll out one disk of dough to an 11-inch round on a work surface
>> dusted with flour. Transfer to a 9-inch pie plate; trim edges to a
>> 1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining
>> dough to an 11-inch round and center over filling. Trim edges to a
>> 1/2-inch overhang. Fold edges of top crust under edges of bottom
>> crust, tucking dough until flush with edge of pie plate. Crimp edges
>> with the tines of a fork. Freeze until firm, about 20 minutes. Beat
>> remaining egg with 1 teaspoon water. Brush crust with egg wash, then
>> cut a few vents in top of crust.
>> Step 4
>> Bake the chilled pie on the center rack with a rimmed baking sheet on
>> the lowest rack (to catch any drips) until crust is golden brown and
>> filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool
>> on a wire rack 30 minutes before slicing. Serve with mustard and
>> cornichons.
>> © Copyright 2020 marthastewart.com. All rights reserved. Printed from
>> https://www.marthastewart.com 02/01/2020
>
> Unless you have some sort of last freezer, that pie isn't going to
> freeze in 20 minutes.
>
> A made a very similar pie 5 months ago. It was pork and beef. I
> didn't add an egg to the filling, so maybe it would have stayed
> together more.
>
> https://i.postimg.cc/DfPnkJX2/Canadian-Meat-Pie.jpg
> https://i.postimg.cc/D06TqHTW/Canadi...ie-Serving.jpg
>
>
> -sw
>
No, you should have added either breadcrumbs towards the end of the
cooking of the meat, or finely chopped floury potato at the beginning to
absorb the excessive liquid.

cshenk > wrote:
> U.S. Janet B. wrote:
>
>>
>> Is this recipe from Martha Stewart true? I've seen recipes on the
>> 'Net for nothing but ground pork and others for more seasonings and
>> veggies. I have a hankering to try one although I realize it is not
>> the right season for it. (was reading a novel and they were eating
>> pork pie and it sounded good)
>>
>> Pork Pie
>> This savory, double-crusted pie is delicious served warm or chilled.
>>
>> Servings:
>> 8
>> Ingredients
>>
>> 4 ounces bacon (about 4 slices), chopped
>>
>> 1 pound ground pork
>>
>> 2 tablespoons extra-virgin olive oil
>>
>> 1 medium onion, coarsely chopped (about 2 cups)
>>
>> 3 cloves garlic, minced (about 1 tablespoon)
>>
>> 2 stalks celery, coarsely chopped (about 1 cup)
>>
>> Coarse salt and freshly ground pepper
>>
>> 1 Russet potato, peeled and cut into 1/2-inch pieces (about 1 1/4
>> cups)
>>
>> 2 cups low-sodium chicken broth
>>
>> 1/4 teaspoon ground cinnamon
>>
>> Pinch ground clove
>>
>> 2 large eggs
>>
>> 1/2 cup chopped fresh flat-leaf parsley
>>
>> Pate Brisee for Savory and Sweet Pies
>>
>> All-purpose flour, for dusting
>>
>> Mustard, such as country Dijon, and cornichons, for serving
>>
>>
>> Directions
>> Step 1
>> In a large skillet over medium-high heat, cook bacon until fat begins
>> to render, about 2 minutes. Add ground pork and cook, breaking it up
>> into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer
>> to a plate. Return skillet to medium-high; swirl in oil. Add onion,
>> garlic, and celery; season with salt. Cook, stirring occasionally,
>> until softened and brown in spots, 7 to 9 minutes. Return pork mixture
>> and any accumulated juices to skillet. Stir in potato, broth,
>> cinnamon, and clove; season with pepper. Reduce heat to medium and
>> simmer, stirring occasionally, until broth is mostly evaporated, 25 to
>> 28 minutes.
>> Step 2
>> Transfer pork mixture to a bowl and let cool to room temperature,
>> about 30 minutes. Lightly beat 1 egg; stir into pork mixture with
>> parsley.
>> Step 3
>> Preheat oven to 400 degrees with racks in center and lowest positions.
>> Roll out one disk of dough to an 11-inch round on a work surface
>> dusted with flour. Transfer to a 9-inch pie plate; trim edges to a
>> 1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining
>> dough to an 11-inch round and center over filling. Trim edges to a
>> 1/2-inch overhang. Fold edges of top crust under edges of bottom
>> crust, tucking dough until flush with edge of pie plate. Crimp edges
>> with the tines of a fork. Freeze until firm, about 20 minutes. Beat
>> remaining egg with 1 teaspoon water. Brush crust with egg wash, then
>> cut a few vents in top of crust.
>> Step 4
>> Bake the chilled pie on the center rack with a rimmed baking sheet on
>> the lowest rack (to catch any drips) until crust is golden brown and
>> filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool
>> on a wire rack 30 minutes before slicing. Serve with mustard and
>> cornichons.
>> © Copyright 2020 marthastewart.com. All rights reserved. Printed from
>> https://www.marthastewart.com 02/01/2020
>>
>>
>> Janet US
>
> Might work. The seasonings seem a bit off of what I would use. For
> example, black pepper missing.
>

I see €œfreshly ground pepper€� listed.

On Sat, 1 Feb 2020 23:57:03 -0600, Sqwertz >
wrote:

>On Sat, 01 Feb 2020 12:46:01 -0700, U.S. Janet B. wrote:
>
>> Is this recipe from Martha Stewart true? I've seen recipes on the
>> 'Net for nothing but ground pork and others for more seasonings and
>> veggies. I have a hankering to try one although I realize it is not
>> the right season for it. (was reading a novel and they were eating
>> pork pie and it sounded good)
>>
>> Pork Pie
>> This savory, double-crusted pie is delicious served warm or chilled.
>>
>> Servings:
>> 8
>> Ingredients
>>
>> 4 ounces bacon (about 4 slices), chopped
>>
>> 1 pound ground pork
>>
>> 2 tablespoons extra-virgin olive oil
>>
>> 1 medium onion, coarsely chopped (about 2 cups)
>>
>> 3 cloves garlic, minced (about 1 tablespoon)
>>
>> 2 stalks celery, coarsely chopped (about 1 cup)
>>
>> Coarse salt and freshly ground pepper
>>
>> 1 Russet potato, peeled and cut into 1/2-inch pieces (about 1 1/4
>> cups)
>>
>> 2 cups low-sodium chicken broth
>>
>> 1/4 teaspoon ground cinnamon
>>
>> Pinch ground clove
>>
>> 2 large eggs
>>
>> 1/2 cup chopped fresh flat-leaf parsley
>>
>> Pate Brisee for Savory and Sweet Pies
>>
>> All-purpose flour, for dusting
>>
>> Mustard, such as country Dijon, and cornichons, for serving
>>
>> Directions
>> Step 1
>> In a large skillet over medium-high heat, cook bacon until fat begins
>> to render, about 2 minutes. Add ground pork and cook, breaking it up
>> into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer
>> to a plate. Return skillet to medium-high; swirl in oil. Add onion,
>> garlic, and celery; season with salt. Cook, stirring occasionally,
>> until softened and brown in spots, 7 to 9 minutes. Return pork mixture
>> and any accumulated juices to skillet. Stir in potato, broth,
>> cinnamon, and clove; season with pepper. Reduce heat to medium and
>> simmer, stirring occasionally, until broth is mostly evaporated, 25 to
>> 28 minutes.
>> Step 2
>> Transfer pork mixture to a bowl and let cool to room temperature,
>> about 30 minutes. Lightly beat 1 egg; stir into pork mixture with
>> parsley.
>> Step 3
>> Preheat oven to 400 degrees with racks in center and lowest positions.
>> Roll out one disk of dough to an 11-inch round on a work surface
>> dusted with flour. Transfer to a 9-inch pie plate; trim edges to a
>> 1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining
>> dough to an 11-inch round and center over filling. Trim edges to a
>> 1/2-inch overhang. Fold edges of top crust under edges of bottom
>> crust, tucking dough until flush with edge of pie plate. Crimp edges
>> with the tines of a fork. Freeze until firm, about 20 minutes. Beat
>> remaining egg with 1 teaspoon water. Brush crust with egg wash, then
>> cut a few vents in top of crust.
>> Step 4
>> Bake the chilled pie on the center rack with a rimmed baking sheet on
>> the lowest rack (to catch any drips) until crust is golden brown and
>> filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool
>> on a wire rack 30 minutes before slicing. Serve with mustard and
>> cornichons.
>> © Copyright 2020 marthastewart.com. All rights reserved. Printed from
>> https://www.marthastewart.com 02/01/2020
>
>Unless you have some sort of last freezer, that pie isn't going to
>freeze in 20 minutes.
>
>A made a very similar pie 5 months ago. It was pork and beef. I
>didn't add an egg to the filling, so maybe it would have stayed
>together more.
>
>https://i.postimg.cc/DfPnkJX2/Canadian-Meat-Pie.jpg
>https://i.postimg.cc/D06TqHTW/Canadi...ie-Serving.jpg
>
>
>-sw

I believe that it is the pie crust overlapping the edges that is being
frozen until firm.
Janet US

On Sun, 2 Feb 2020 15:30:02 -0000, Janet > wrote:

>In article >,
>says...
>>
>> Is this recipe from Martha Stewart true? I've seen recipes on the
>> 'Net for nothing but ground pork and others for more seasonings and
>> veggies. I have a hankering to try one although I realize it is not
>> the right season for it. (was reading a novel and they were eating
>> pork pie and it sounded good)
>
>
> Martha's recipe sounds like a poor relation of Graham's tourtiere,
>which I've made often because it's so easy and delicious. You should be
>able to find his recipe in the google archives of rfc. Use his spices.
>
> The first time I made Graham's recipe (includes celery salt) I hadn't
>got any soused fresh celery as in Martha's recipe. It's better Graham's
>way.
>
> (tourtiere is not remotely like British pork pie.)
>
> Janet UK
>
>
Thank you Janet. I found Graham's recipe and it sounds tasty and
simple to make.
Janet US

Sqwertz wrote:
> A made a very similar pie 5 months ago. It was pork and beef. I
> didn't add an egg to the filling, so maybe it would have stayed
> together more.
> https://i.postimg.cc/D06TqHTW/Canadi...ie-Serving.jpg

That looks very good. Now I'm hungry.