This is a great dish to make around the holidays because it is not only great served hot but is every bit as good warm or at room temperature. Just set it out when guests arrive and watch it disappear. I would say it makes great leftovers but it has never made it that far.
Recipe courtesy of Michael Symon
Episode: Hog Wild
Total:
3 hr 5 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
3 hr 5 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Double Crust Leaf Lard Pastry:
  • 2 cups sifted all-purpose flour, plus more for flouring
  • 1/4 teaspoon salt
  • 3/4 cup cubed lard (preferably leaf lard), chilled
  • 1/4 to 1/3 cup ice water
Pork Filling:
  • 8 ounces bacon, cut into medium dice
  • 2 pounds ground pork
  • Salt
  • 1 pound russet potatoes, peeled and cut into large dice
  • 2 cups chopped celery
  • 1/2 cup chopped celery leaves
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh savory or equal parts chopped fresh rosemary and oregano
  • 2 cloves garlic, chopped
  • 2 large onions, chopped
  • Pinch ground cinnamon
  • Pinch ground cloves
  • 1 egg yolk beaten with 1 tablespoon milk

Directions

Watch how to make this recipe.

For the double crust leaf lard pastry: In a bowl, mix the flour and salt together with 2 knives. Cut in the lard until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture, a spoonful at a time, stirring with a fork and adding just enough water so it holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour.

For the pork filling: Heat a 10-inch cast-iron skillet over medium heat. Add the bacon and cook until crisp; remove to a plate. Add the pork and a pinch of salt and brown for 2 minutes; remove to a plate. Add the potatoes, celery, celery leaves, parsley, savory, garlic and onions and sweat for 3 to 5 minutes. Deglaze the skillet with 1 cup of water, scraping up the brown bits from the bottom with a wooden spoon. Add the pork and bacon back to the skillet with the cinnamon, cloves and a large pinch of salt, and simmer until the liquid has evaporated, 20 minutes.

While the mixture is simmering, preheat the oven to 400 degrees F. Lightly flour a work surface. Roll out the chilled pastry into two 13-inch rounds for a 10-inch double-crust pie, or into one 14-inch round for a single-crust pie. If using the double-crust method, line a 10-inch pie plate with one of the pastry rounds and fill with the meat mixture; cover with the remaining pastry. Trim and crimp the edges to seal, and cut small steam vents. Brush the top of the pastry with the egg yolk and milk mixture. If using the single-crust method, place the meat mixture in a 10-inch pie plate and cover with the single pastry round. Trim, press the edges into the sides of the pan and cut small steam vents in the center. Brush the top of the pastry with the egg yolk and milk mixture. Bake until the crust is golden, 35 to 40 minutes. Let cool for 30 minutes and serve warm.

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