I thought we had some ground pork in the freezer that wasn't flavored into Italian or breakfast sausage but I was wrong so, I thawed some country style ribs to grind my own. In the end, I decided to skip the grinding all together & just cut the pork into small cubes instead. I think that cubes texture was actually really good against the texture of the grated potatoes & onions.
As for the rest of the filling I just went with flavors that I thought would be good with pork, beer, apple cider, sage, cinnamon & clove. The kale I added to get some healthy, leafy greens into our dinner. Simmering the pork, onions, kale & potatoes in the beer & seasonings made the pork & kale tender plus brought out a real sweetness in the onions. I was very surprised at home much apple flavor came through with just a little cider vinegar, part of that might have been the clove & sweet onions fooling my taste buds.
Let's talk pie crust*. I know I should be making my own but it so easy to just pull frozen store-bought dough out of the freezer. Plus, I recently discovered this local brand, Pappy's. I love how each packages contains four balls of dough (each big enough for a one crust pie) instead of already rolled out crusts. That means I can shape the dough anyway I want. It tastes wonderful & has a perfect light, flaky texture. Really, how could I resist buying a crust that says "the Secret is in the Lard" right on the package?!
A great alternative to chicken pot pie! I made this in two individual pie plate so we could have one pie for dinner & the other for lunch leftovers but it'll also work perfectly in one large pie pan.
pie crust for a double crust pie
1/2 T olive oil
3/4 lb pork, cut into 1/2" cubes (I used country style ribs)
salt & pepper
4 1/2 - 5 oz yukon gold potato, grated
2 1/2 oz yellow onion, grated
2 oz kale, blanched & chopped
1/4 t dry sage
pinch ground clove
1 c lighter-style beer (we used Grain Belt Premium)
1 T cider vinegar
1 egg, beaten with a little water
If using a frozen pie crust thaw it out.
Preheat oven to 400 F.
In a skillet, heat the olive oil over medium-high heat. Add the pork, season with a little salt & pepper then sauté until browned on all sides. Stir in the potato, onions & kale. Add the sage, cinnamon, cloves & a little more salt & pepper. Pour in the beer & vinegar. Bring to a simmer. Let simmer until all the liquid is gone, mine took 10 - 15 minutes.
Roll out half the pie crust to fill the bottom of your pie pan & up the sides. Add the pork filling. Roll out the other half the pie crust large enough to top the pie with a little extra. TOp the filling & fold the edges over with the excess bottom crust to seal. Brush with the beaten egg & sprinkle with a little kosher salt. Poke a few times with a fork.
Bake for 15 minutes. Reduce heat to 350 F & cook for 30 more minutes.
Makes 1 pie, 4 servings.
* I wrote about Pappy's pie crust without any compensation or free product. I just like to support local companies that make good products.
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