I am making this tonight, and its a recipe of my own concoction. Problem 1... its a pork recipe, and I don't eat pork. Problem 2... this recipe is being entered in a contest I WANT to win next month... Problem 3... its a recipe contest for APPLES and can't be a desert hence the pork recipe!
So what I need are people willing to try this recipe at home, taste test it and come back with opinions and changes... or just say it is BLUE RIBBON READY!!!
Ok, so the recipe is
PORK AND APPLE POT PIE:
(Make changes where you feel you can't do what I am doing, but please note that in your replies)
1 lb Pork Lion cut into boneless style riblets (I bought Country Pork Boneless Riblets that are available here)
3 Medium (or 2 large) Russet potatoes, peels and cubed 1/4", boiled until a toothpick goes through clean but the potatoes are still firm, should be less then 10 minutes
3 Carrots cut into 1/4" cubes
2 celery stocks cut into 1/4" chunks
2 green onions (I debated on using a yellow onion, but these had nicer color)
3 Peeled and cored apples chopped into 1/4" chunks (I used winesap, about medium size. Chose a sweet apple with good cooking ability (not red delicious, or granny smith... maybe gala or red johnathon)
2 Tbsp fresh fennel tops/leaves (if not available crush up 1 Tbsp Fennel Seed)
1 Can (14.5 oz) can of vegetable stock
1 Tbsp unsweetended apple sauce (you can skip this I want it in mine, but I just wanted MORE apple)
1 Tbsp Minced Garlic
1/2 tsp sage
1/2 tsp paprika
1 Bay leaf
2 Sprigs of thyme Fresh * 1 Tsp dried should be fine
Salt and Pepper to taste (About 1/2 tsp salt and 1/4 tsp pepper)
1 TBSP Corn Starch
Prepare your potatoes first, and set aside.
Then prepare your meat by searing, w/ 2 tbsp olive oil in a deep skillet, on both sides (salt and pepper the meat). About 3-4 minutes per side depending on the thickness of the meat, it can still be slightly pink in the middle.
Remove from heat and rest for about 10 minutes so you can handle it bare handed. When cool enough cut into chuncks about 1/4-1/2" cubes.
In the same skillet mix in all your veggies (if you didn't render much fat from the pork, add 1 more tbsp of olive oil). Cook about 3-5 minutes until your carrots are soft. Now add spices, salt, pepper, bayleaf, potatoes, meat chunks and apples. Cook for an additiona 2 minutes. Now add the 1 tbsp corn starch, stir in, then slowly add the can of veggie stock. Lastly add the apple sauce if you want it. Let the mixture thicken for 2-3 minutes on the heat and then remove from heat.
Put your pie crust in the tin/plate it will bake in. Pour in your meat filling and put the top crust on top. Brush on an egg white and water wash on top to brown the crust. Cut a few holes in the top for steam to escape. Put in a preheated oven at 375 degrees. Cook about 30-40 minute until crust is golden brown.
Then taste, and report back here!
Thank you to ANYONE and EVERYONE who want to take this challenge!!!
edited for bad spelling
So what I need are people willing to try this recipe at home, taste test it and come back with opinions and changes... or just say it is BLUE RIBBON READY!!!
Ok, so the recipe is
PORK AND APPLE POT PIE:
(Make changes where you feel you can't do what I am doing, but please note that in your replies)
1 lb Pork Lion cut into boneless style riblets (I bought Country Pork Boneless Riblets that are available here)
3 Medium (or 2 large) Russet potatoes, peels and cubed 1/4", boiled until a toothpick goes through clean but the potatoes are still firm, should be less then 10 minutes
3 Carrots cut into 1/4" cubes
2 celery stocks cut into 1/4" chunks
2 green onions (I debated on using a yellow onion, but these had nicer color)
3 Peeled and cored apples chopped into 1/4" chunks (I used winesap, about medium size. Chose a sweet apple with good cooking ability (not red delicious, or granny smith... maybe gala or red johnathon)
2 Tbsp fresh fennel tops/leaves (if not available crush up 1 Tbsp Fennel Seed)
1 Can (14.5 oz) can of vegetable stock
1 Tbsp unsweetended apple sauce (you can skip this I want it in mine, but I just wanted MORE apple)
1 Tbsp Minced Garlic
1/2 tsp sage
1/2 tsp paprika
1 Bay leaf
2 Sprigs of thyme Fresh * 1 Tsp dried should be fine
Salt and Pepper to taste (About 1/2 tsp salt and 1/4 tsp pepper)
1 TBSP Corn Starch
Prepare your potatoes first, and set aside.
Then prepare your meat by searing, w/ 2 tbsp olive oil in a deep skillet, on both sides (salt and pepper the meat). About 3-4 minutes per side depending on the thickness of the meat, it can still be slightly pink in the middle.
Remove from heat and rest for about 10 minutes so you can handle it bare handed. When cool enough cut into chuncks about 1/4-1/2" cubes.
In the same skillet mix in all your veggies (if you didn't render much fat from the pork, add 1 more tbsp of olive oil). Cook about 3-5 minutes until your carrots are soft. Now add spices, salt, pepper, bayleaf, potatoes, meat chunks and apples. Cook for an additiona 2 minutes. Now add the 1 tbsp corn starch, stir in, then slowly add the can of veggie stock. Lastly add the apple sauce if you want it. Let the mixture thicken for 2-3 minutes on the heat and then remove from heat.
Put your pie crust in the tin/plate it will bake in. Pour in your meat filling and put the top crust on top. Brush on an egg white and water wash on top to brown the crust. Cut a few holes in the top for steam to escape. Put in a preheated oven at 375 degrees. Cook about 30-40 minute until crust is golden brown.
Then taste, and report back here!
Thank you to ANYONE and EVERYONE who want to take this challenge!!!
edited for bad spelling
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