Wednesday, February 20, 2008
What's Cooking Wednesday: Philippine Savoury Pork Pies
This is not my recipe. Last summer a friend and I bought a 1/4 hog from a local organic farmer. It was an adventure in ingenuity and new recipes. We ended up with some strange cuts (care to split a frozen, 27 lb. ham, anyone?) and a ton of ground pork. Since ground pork is relatively new to me, I went searching for recipes. I found this one at cookitsimply.com, and it looked delicious, except it called for deep frying the finished product. I opted for baking the pies and using puff pastry instead, so now these are probably not in the least authentic. But they were still delicious. For any nightshade aversive folks - you can probably substitute curry for the paprika and it will still come out okay, albeit even LESS authentic than the original recipe. Anyway, they've become new favorites around our house.
Philippine Savoury Pork Pies
1 medium onion, chopped
1 garlic clove, crushed
1 tsp chopped fresh thyme
4 oz ground pork
1 tsp paprika
1 hard boiled egg, chopped
1 medium gherkin, chopped
2 TBS chopped fresh parsley
1 sheet of frozen puff pastry, thawed
salt and pepper to taste
egg wash - 1 egg, beaten, mixed with water
1. Preheat oven to 400.
2. To make filling, spray a frying pan and add onions, garlic and thyme and cook for three to four minutes. Add the pork and the paprika and fry until the meat is evenly browned. Season with salt and pepper and turn the mixture into a bowl. Set aside to cool. Add the hard boiled egg, pickle and parsley.
3. Roll out the pastry to a 15 in. square. Cut out 12 circles, 5 inches in diameter. Put 1 TBS of filling on each circle, moisten the edges with a little water, and fold over into a half moon shape and press the edges to seal. Brush egg wash over finished turnovers.
4. Bake in the oven for 15 minutes until golden brown. Serve warm.
As always, nutrition information supplied by the recipe calculator at sparkrecipes.com. And please go to Shan's place for more What's Cooking Wednesday participants.
Posted by Jen at 9:00 AM