Flaky Pie Crust with Bacon, Pork, and Potatoes
Michael Symon's Pork Pie
- For the Filling:
- 8 ounces slab Bacon (medium dice)
- 2 pounds Ground Pork
- Kosher Salt and freshly ground Black Pepper
- 1 cup chopped Celery
- 2 cups chopped Red Onions
- 2 chopped Garlic cloves
- 1 pound Russet Potatoes (peeled and cut into large dice)
- 1/2 cup chopped fresh flat-leaf Parsley
- 1 tablespoon chopped fresh Savory
- pinch of ground Cinnamon
- pinch of ground Cloves
- Pastry Dough for 2 (8-inch) double-crust pies (homemade or store-bought)
- 1 large Egg Yolk beaten with 1 tablespoon Milk
For the Pastry Dough:
- 6 cups All-Purpose Flour
- 2 teaspoons Kosher Salt
- 2 tablespoons Sugar
- 1 pound Unsalted Butter (cold; diced)
- 1 1/2 to 2 cups ice Water
- For the Filling: Put a large Dutch oven over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove the bacon from the pot and set aside on a plate. Add the ground pork to the pot drippings along with some salt and pepper, and brown for about 3 minutes. Remove the pork from the pot and set aside on the plate with the bacon.
- Add the celery, onions and garlic and cook for 5 minutes. Deglaze the pot with 1 cup water, scraping up the bits on the bottom with a wooden spoon. Return the pork and bacon to the pot along with the potatoes, celery leaves, parsley, savory, cinnamon and cloves. Simmer for 20 minutes, or until all of the liquid has evaporated.
- Preheat the oven to 400 degrees F. Meanwhile, roll out the chilled pie dough and prick all over with a fork. Line two 8-inch pie plates with half of the dough and refrigerate for 15 minutes.
- Fill the pie plates with the meat mixture. Cover both pies with the top crusts, trimming and crimping the edges together to seal. Brush the tops with the egg yolk mixture and season with salt and pepper. Cut several steam vents in the center of each pie with a paring knife. Bake the pies for 45 minutes to an hour, until the crusts are golden brown. Let cool for at least 30 minutes before serving.
- For the Pastry Dough: Unless making this by hand, this recipe must be made in two batches. The bowl of a typical food processor is not large enough to accommodate a double batch. Put half of the flour, salt and sugar in the bowl of a food processor, pulsing a few times to mix. Add half of the butter. Pulse until the butter is about the size of small peas. With the machine running, begin adding the ice water a few tablespoons at a time (3/4 to 1 cup total), until the dough begins to a form a ball. Stop adding water as soon as it does.
- Dump the dough out onto a floured work surface and bring together into a ball. Dive the ball into 2 equal halves. Flatten each mound slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Repeat with the remaining ingredients. The dough will keep for up to one week in the fridge or 2 months in the freezer. Defrost in the refrigerator before rolling.