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
- 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
- Preheat the oven to 375°F.
- Cook the diced bacon in a saucepan over medium warmth till the fat runs from it, then drain off the fat.
- 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.
- Mix within the flour and cook dinner on low warmth till the juices obtain a gravy.
- Let the meat mixture frigid.
- 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. - Bake till the fi lling is bubbling and the pastry is cooked, about 40 minutes.