Saturday, December 7, 2013

Curry Pork Pies

For reasons well beyond my comprehension, my man doesn't like the idea of meat pies. It's clearly a flaw and one I don't understand. These, however, are clearly meat muffins ... or else meat cupcakes. I'm really not sure what to call these, but they are good and cute. These require a bit of planning, but come together with about the same level of difficulty as making a pie.

One year ago: Pumpkin Stuffed with Everything Good
Two years ago: Pickled Cabbage
Three years ago: Spicy Red Beef Curry
Four years ago: Egg Drop

Curry Pork Pies (from Smoke & Pickles)

1/2 cup chopped bacon
3/4 lb ground pork
3/4 cup chopped onions
1/4 cup diced green bell pepper
1/4 cup diced carrots
1 1/2 tbsp minced ginger
1 garlic clove, chopped
1 tbsp flour
3/4 cup chicken stock
2 tsp curry powder
2 tsp soy sauce
1/2 tsp salt
1/4 tsp ground pepper
10 tbsp unsalted butter, cut into cubes
4 cups all-purpose flour
2 1/2 tsp kosher salt
2/3 cup cold vegetable shortening
8 - 10 tbsp ice water
Egg wash
1 large egg
1 tbsp vegetable oil
2 tbsp whole milk

1. To make filling, heat a large cast iron skillet over high heat. Add bacon and cook for 3 minutes or until lightly crisped.
2. Add ground pork, onions, bell pepper, carrots, ginger, and garlic and saute for 5 minutes or until pork is cooked through.
3. Sprinkle flour over vegetables and pork and cook stirring for 1 minute.
4. Add chicken stock, curry powder, soy sauce, salt, and pepper. Stir and cook for 2 minutes. Transfer to a bowl and let cool.
5. Grease a 12 cup muffin tin with butter and keep chilled in refrigerator until ready to use.
6. To make pie crust, measure flour and salt into a bowl. Add shortening and butter and using a pastry cutter, mix until texture is granular.
7. Add water gradually and work into a wet dough. Dust with flour, divide dough in half (one half can be bigger than the other).
Dust with extra flour, shape into 2 disks, wrap in plastic, and chill for 30 minutes.
8. Preheat oven to 425F.
9. Remove the larger disk of dough from the fridge. Roll out into a rectangle about 1/8" thick. Cut into 12 5" rounds. Line muffin tin with rounds.
10. Whisk together egg wash ingredients in a small bowl. Brush inside of each crust with egg wash.
11. Spoon 2 tbsp of chilled filling into each piecrust.
12. Roll out second disk of dough to 1/8" thick. Cut into 12 3" rounds.
13. Drape rounds over each pie and use your fingers to crimp edges together. Brush tops with egg wash. Use a paring knife to cut an X in the top.
14. Bake for 15 minutes or until puffed and golden. Let cool at least 10 minutes before eating.

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