French · Dinner
Country Meat Pie
A rustic French pork pie with a golden shortcrust shell encasing coarsely ground pork shoulder, shallot, garlic, thyme and a splash of brandy, baked until the pastry is crisp and the filling set. Sliced thick and served warm with cornichons and wholegrain mustard.
$5
30 minsPrep
45 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
712Calories
29.4gProtein
47.8gFat
42.1gCarbs
1.9gSugar
2.3gFiber
1380mgSodium
231mgChol
22.6gSat Fat
480mgPotassium
62mgCalcium
3.4mgIron
1.1mcgVitamin B12
2.5mgVitamin C
herb-salt
all-time-classics
Instructions
1
Prep
Rub cold butter into flour and salt with fingertips until breadcrumb texture forms, then stir in ice water until dough just clumps. Shape into a disc, wrap and refrigerate 30 minutes.
2
Fill
Mix ground pork with diced shallot, minced garlic, thyme leaves, half the beaten egg, brandy and black pepper until evenly combined.
3
Roll
Divide dough into two portions. Roll two-thirds into a round about 1/8 inch thick and line a small 4 inch pie tin.
4
Assemble
Spoon pork filling into lined tin, pressing down evenly. Roll remaining dough into a lid, lay over filling, crimp edges and cut a steam vent.
5
Chill
Rest the assembled pie in the refrigerator for 15 minutes until the pastry firms up.
6
Bake
Brush top with remaining egg wash and bake at 375°F (190°C) for 35 to 40 minutes until crust is deep golden and a skewer inserted feels hot.
7
Rest
Let the pie stand on a wire rack for 10 minutes so the filling sets and slices cleanly.
8
Plate
Slice the pie in half and serve warm with sliced cornichons and Dijon mustard on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground pork shoulder
- 3.6 oz100g unsalted butter, cold
- 7 oz200g all-purpose flour
- 22 small shallot
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh thyme leaves
- 22 small eggs
- 2 tbsp2 tbsp brandy
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp4 tbsp ice water
- 2 tsp2 tsp Dijon mustard, for serving
- 44 cornichons, for serving
