s PORK PIE ****
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s PORK PIE ****
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Instructions Instructions: *** 10-29-08 this was excellent, much better than I thought it would be *** Pork pie is perfect for a potluck By JIM ROMANOFF, The Associated Press Preparing an entire Thanksgiving feast can require some serious kitchen gymnastics to get everything to the table at once. But with skyrocketing food costs, juggling the hit on your food budget might be an even bigger challenge this year. Thankfully, the Turkey Day meal is perfect for potluck. The most practical way to do this is for the host to prepare the turkey, while each guest brings a hot or cold side or dessert. Just be sure to ask guests ahead of time what they plan to bring so you donÆt end up with eight varieties of cranberry sauce. And in some cases, it will be easier to simply assign a side to each guest (leaving the particulars of the recipe to their discretion). As you coordinate with your guests, keep in mind which dishes will need to be heated in the oven or on the stovetop so you donÆt end up with a traffic jam in the kitchen. If youÆll be a guest at a potluck Thanksgiving, think portable when you consider what to make. ItÆs always best to bring something that fits into a single box or container and doesnÆt require a lot of assembly or additional cooking. This Pork and Apple Tourtiere, or savory pie, costs just $1 per serving. ItÆs based on the sumptuous meat pies served during the holidays in Quebec. The filling is made with inexpensive ground pork and seasoned with sauteed onions, bacon and ground nutmeg. Diced apples provide a tart, sweetness to balance the savory flavors of the other ingredients. The pie, which travels well, calls for a ready-made pie crust. If you like, you can cut costs a bit more by making a crust from scratch. If you do buy the crust, look for store brands, which are as good as name brands and usually cost less. You can make the pie the day of the gathering and reheat it just before serving. To make the pie in advance, follow the recipe but donÆt bake the pie. Instead, store it, wrapped in plastic, in the refrigerator for up to two days or in the freezer for up to two months. When ready to bake and serve, unwrap the pie and cook as indicated in the recipe, adding 10 minutes to the cooking time if the pie was refrigerated or 25 to 30 minutes if frozen. PORK AND APPLE TOURTIERE (MEAT PIE) Start to finish: 1 hour 20 minutes (25 minutes active). Servings: 8. 15-ounce package refrigerated ready-made pie crusts (2 crusts) 3 slices bacon, finely chopped 1+ cups finely chopped onion 1 pound lean ground pork 2 large apples, peeled, cored and finely diced (about 2 cups) + teaspoon dried thyme leaves + teaspoon salt + teaspoon ground black pepper + teaspoon ground nutmeg Remove the crusts from the box, and let sit at room temperature. In a large skillet over medium heat, cook the bacon until it begins to brown, about 5 minutes. Add the onions, and saute until tender and golden, about 10 minutes. Add the ground pork. As it cooks, break it up with a spatula or wooden spoon, cooking until no traces of pink remain, about 5 minutes. Stir in the apples, thyme, salt, pepper and nutmeg. Transfer the pork mixture to a shallow bowl, cover and refrigerate until slightly cooled, about 15 minutes. Heat the oven to 400 degrees. Line the bottom of a 9-inch pie plate with 1 of the crusts. Add the cooled pork and apple filling, spreading it in an even layer. Place the remaining crust on top, then pinch and crimp the edges together. Make several small slits in the top crust for venting. Bake the pie for 35 to 45 minutes, or until the crust is golden and the filling is bubbling. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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