This recipe is the first one I’ve created in a long time where I had no idea what I was doing. I am not well versed when it comes to cooking meat, so It took about a month and a half of tests to get this one right. But we’re here! And it is SO RIGHT. It tastes just as I imagined it to be! It is probably one of the recipes I’m most proud of.
This one takes some effort. Like most savory pies it’s going to take a little time, BUT it is so worth the effort! I promise.
Ingredients:
For the crust:
2 1/ 2 cups flour
1/ 2 tsp sea salt
16 tbsp unsalted butter cold
1/ 4 – 1/ 2 cup ice water
For the pork:
2lb pork shoulder/picnic roast
1 cup stock (I used chicken)
1 medium yellow onion
4 cloves garlic
15 oz stout beer (like Guinness)*
2 tsp cumin
1 tsp sea salt
1/ 2 tsp pepper
For the salsa verde:
6 tomatillos
1/ 3 cup fresh cilantro, packed
4 cloves garlic
1 serrano pepper
1 tbsp salt
1 tbsp cornstarch
For the rest of filling:
2 small russet potatoes
7oz canned sweet corn
2/ 3 cup water
1/ 3 cup rice
1/ 4 tsp cumin
Pinch pepper
1 egg
Method:
For the crust:
1. Mix flour and salt in a large bowl.
2. Cut butter into nickel-sized pieces and put into the bowl.
3. Using clean hands, mix the butter into the flour until coated. Then rub the butter into the flour until you get a sand-like consistency with some pea-sized pieces left. You don’t want to get this mixture too warm, so if needed, refrigerate for a few minutes during this process.
4. Add 1/ 4 cup water to the mix and lightly mix through. You don’t want to mix this too much but make sure all the flour is saturated. (I use my fingers in a sort of claw-like fashion to mix it around.) Take a golf ball sized portion in your hands and see if it stays together, if not add up to 1/ 4 cup more water until this is achieved.
5. Separate the dough into two portions (one slightly larger than the other), form into discs and wrap in cling film.
6. Chill for at least half an hour and up to 24 hours. If chilling more than an hour let the dough sit out 15(ish) minutes before trying to roll it out.
For the Pork:
1. Rub pork with the spices and place into a slow cooker.
2. Slice the onion and garlic.
3. Pour in stout and stock, then cover the pork with sliced onion and garlic.
4. Cook on low for six and a half hours.
5. Let mostly cool and remove from slow cooker. Use two forks to shred the pork.
6. If doing this ahead of time store in the refrigerator in an airtight container with some stock poured in as well. If doing this, also drain the pork before adding it to the pie filling.
For the salsa verde:
1. Put all ingredients into a blender and blend until smooth.
2. Let sit at least ten minutes before using.
For the filling:
1. Peel and dice the potatoes. Place into a pot of boiling water on high and boil for about 15 minutes, or until you can cut through easily with a butter knife. Drain and set aside.
2. Put 2/ 3 cup water and the rice in a saucepan on high heat.
3. Once boiling cover with a lid and turn heat to the almost lowest setting. (if looking at a clock it would be 10 o’clock) Set a timer for nine minutes and then take off the heat.
4. Measure out one cup of the salsa verde and mix into your rice. Put the lid back on until ready to incorporate with other filling ingredients.
5. Roll out larger portion of pie dough on a floured surface and place into a 9in pie plate. Trim off any access on the edges.
6. Put a large pot on medium heat.
7. Rinse and drain the corn.
8. Once pot is heated put in corn, cumin and pepper and cook for four minutes stirring frequently.
9. Add potatoes, rice and three cups of the pork** into the pot and cook 7-10 minutes, stirring frequently.
10. Preheat oven to 425 degrees Fahrenheit.
11. Put filling into the prepared pie plate.
12. Beat one egg and brush along the edge of the pie dough in the pie plate.
13. Roll out second portion of pie dough and lay on top of filling. Press the dough onto the egged pie dough edge to seal it. Using a fork, seal the edges even more pressing the prongs on the conjoined dough.
14. Prick a few holes on the top portion of dough and then brush more beaten egg over the entire exposed pie dough.
15. Place pie plate on a baking sheet and bake for 25 minutes.
16. After 25 minutes cover the top of your pie with aluminum foil, then bake another 15 minutes.
17. Let slightly cool and then serve. Enjoy!
NOTES:
*the stout will cook off! But if you’re concerned with using beer in your cooking replace it with beef stock.
**you will not need more of the pork for this recipe, I like to fry up the extra in a pan with a little olive oil and use it in tacos. It tastes a lot like our local taqueria’s pork!