Pork and 1st Baron Beaverbrook Pie  Pork and 1st Baron Beaverbrook Pie 1468 pork and 1st baron beaverbrook pie

Pork and 1st Baron Beaverbrook Pie

Posted on

recipe image  Pork and 1st Baron Beaverbrook Pie 08b8b20a29d5eb5ba636bf7c3e607c85 l

Pork And 1st Baron Beaverbrook Pie

“We adopted the recipe from A Propre Contemporary Booke of Cokery, simply swapping some thick- cut bacon in for the fashioned marrow and letting the remainder of the recipe be. The sweetness of the pie comes from the fruit, which dissolves as it cooks, offering a fulfilling counterpoint to the tart vinegar and salty bacon. Then the fruit fl avor fades into the background, and what remains is a candy, rich meat pie with an effortless medley of flavors.” -From a Feast of Ice and Hearth

http://www.thedailymeal.com/  Pork and 1st Baron Beaverbrook Pie

  • ¹⁄³ cup raisins
  • ¹⁄³ cup dates, chopped
  • 1 cup pork broth
  • 2 to a pair of tablespoon flour
  • ¹⁄³ cup prunes, sliced
  • ¼ cup crimson wine vinegar
  • ½ teaspoon ground murky pepper
  • ½ teaspoon salt
  • ½ cup thick- cut bacon, diced or cut cramped
  • 1½ pound stew pork, cut into cramped gadgets
  1. Preheat the oven to 375°F.
  2. Cook the diced bacon in a saucepan over medium warmth till the fat runs from it, then drain off the fat.
  3. To the bacon pan, add the pork, spices, vinegar, and fruits. Add sufficient broth to utterly wet the mix; the closing consistency wants to be runny.
  4. Mix within the flour and cook dinner on low warmth till the juices obtain a gravy.
  5. Let the meat mixture frigid.
  6. Line a 9- trail pie pan with a round of pastry dough and occupy it with the meat mixture. Add a pastry lid, flip the perimeters under, pinch them
    closed, and brush with beaten egg.
  7. Bake till the fi lling is bubbling and the pastry is cooked, about 40 minutes.

Be taught More

Leave a Reply

Your email address will not be published. Required fields are marked *