Share this story
Close X
Switch to Desktop Site

Warm and savory pork pies

(Read article summary)

The Rowdy Chowgirl

(Read caption) These flaky pies are stuffed with ground pork and bacon, flavored with garlic, herbs, and red onion.

About these ads

These pork pies may redefine savory for all time. They are rich and meaty with enough gorgeous crust to make the filling even more of a pleasure to eat.

They taste of cozy evenings around the TV, but also of a chill foggy morning wrapped in damp wool, with cold hands warmed by hot pie, and of a brisk spring afternoon spent at a sidewalk cafe in a new city, slowly enjoying a crisp salad and a wedge of pork pie while watching the world stroll by.

Make these pork pies if you dare … if you are the sort who can grind your own meat with ruthless cold, fat-slicked hands, filling the air with the tang of blood and minerals, and then turn around and apply the light magical touch of a baker to producing a pie crust that is substantial enough to cradle that meat securely, while still being as flaky and delicately crisp as a croissant.

And if you do dare, I hope you invite me over.

Pork Pies
Slightly adapted from Carnivore by Mark Symon

8 ounces slab bacon, cut into medium dice

 2 pounds ground pork

Kosher salt and freshly ground black pepper

1 cup chopped celery

2 cups chopped red onions

6 garlic cloves, chopped

1 pound russet potatoes, peeled and cut into large dice

1⁄2 cup chopped celery leaves

1⁄2 cup chopped fresh flat-leaf parsley

1 tablespoon chopped fresh savory


Page:   1   |   2

Follow Stories Like This
Get the Monitor stories you care about delivered to your inbox.