December 6, 2017

Today's Yule calendar surprise comes from Miss Ambrinna. This time, it's a pork pie recipe! Pork is an integral part of the Yuletide diet, so be sure to try this one!


Yuletide Pork Pie

2 1/2 lbs. ground pork
1 1/2 cups cold water
1 cup finely chopped onion
1/2 cup finely chopped celery
1 tsp. ground black pepper
2 bay leaves
1 tsp. dried savory
1/2 tsp. dried rosemary
1/2 tsp. grated nutmeg
1/2 tsp. cinnamon
Salt, to taste
1/2 cup old-fashioned rolled oats Pastry for two double crust, 9 in. pies
1 egg, beaten, for glaze

In a large, heavy frying pan combine pork with cold water and heat to boiling point. It should be slightly soupy. Add onion, celery, pepper, bay leaves, savory, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/4 hrs, stir often. Add more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 mins. Remove bay leaves and allow to cool (refrigerating will speed this up). Meanwhile, line two 9 in. pie pans with pastry. When meat mixture is lukewarm, divide it between two pie shells and spread it out evenly. Brush around outer edge of pastry with the beaten egg. Place top crusts on the pies and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Bake them in preheated 425°F oven for 15 mins., then reduce heat to 375°F and bake another 25 mins. or until crust is golden. Let cool 15-20 mins, then serve.

 Above: a pig warming up by the fire
(pork roast was soon invented afterwards)