James Martin’s Pork Pie is an excellent pleasure that combines lean pork and beef with mashed potatoes, nutmeg, and seasonings, all wrapped in flaky pastry and ready in only an hour.
Try More James Martin Recipes:
- James Martin Slow-Cooked Short Ribs
- James Martin Chicken Bonne Femme
- James Martin Slow Roast Shoulder Of Pork
🤎 Why You’ll Love This Pork Pie Recipe:
- Soul-Satisfying: Nutmeg-spiced comfort in every bite for a heartwarming experience.
- Effortless Prep: Simple steps make this recipe accessible to all.
- Golden Charm: A brushed egg white lends a visually appealing, golden crust.
- Crowd-Pleasing Classic: Versatile and loved, perfect for any occasion.
❓ What Is James Martin’s Pork Pie Recipe?
James Martin’s Pork Pie is a delectable dish featuring a blend of lean pork, beef, mashed potatoes, and nutmeg encased in flaky pastry—a comforting, flavorful classic.
🥩 James Martin Pork Pie Ingredients
- 2 pounds lean ground pork
- 1 pound lean ground beef
- 1 ½ cups mashed potatoes
- 1 teaspoon ground nutmeg
- salt and ground black pepper to taste
- 1 (14.1 ounces) package double-crust pie pastry, thawed
- 1 large egg white, beaten
🥧 How To Make James Martin Pork Pie
- Set oven temperature to 375 F, or 190 C.
- Bring a large skillet to a medium-high temperature. Brown the pork and beef, stirring occasionally, in the heated skillet, for about 5 to 7 minutes, or until crumbly. Remove and discard of fat.
- In a big bowl, combine the cooked meat with the mashed potatoes, nutmeg, salt, and pepper.
- Spread one pie crust into a 9-inch pie dish. Fill the crust with the meat mixture using a spoon. Add a second crust of pastry, seal it, and flute the edges.
- Use beaten egg white to brush the top crust. Put aluminum foil over the sides to keep the crust from burning.
- Bake for 30 minutes in a preheated oven. Take the foil off and bake for another 15 minutes or until the edges are browned.
đź’ Recipe Tips
- Perfect Mix: Blend lean pork and beef for a flavorful filling.
- Nutmeg Boost: Add warmth and depth with a touch of nutmeg.
- Seal Securely: Ensure a tight seal for a moist and leak-free pie.
- Golden Touch: Brush top crust with egg white for a golden finish.
- Foil Guard: Protect crust edges with foil initially to prevent over-browning.
🍟 What Goes Well With Pork Pie?
Accompaniments for pork pie can include sweet potato fries, peas, carrots, avocado fries, creamed spinach, corn on the cob, roasted root vegetables, as well as garlic bread.
🎚 How To Store Leftovers Pork Pie?
- In The Fridge:Â Keep leftover pork pie in the fridge for up to 3 days if placed in a sealed container or tightly wrapped in plastic.
- In The Freezer:Â Leftover pork pie can be frozen for up to 4 months if covered tightly in aluminum foil and then kept in a freezer-safe bag. Allow to thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Pork Pie?
- Oven: Set the oven temperature to 400°F then throw pork pie in a baking dish and heat for about 25 minutes or until heated hot.
- Microwave: Assemble pork pie slices on a microwave-safe plate and heat on HIGH for 1½ to 2 minutes until heated.
FAQs
What’s the difference between a pork pie and a gala pie?
A gala pie is a pork pie variant with chicken and a hard-boiled egg in the filling, distinguishing it from traditional pork pies.
What pastry is pork pies made from?
Pork pies are traditionally made with a hot water crust pastry, creating a sturdy and crisp shell for the savory filling.
Why isn’t my pork pie filling thick?
Your pork pie filling may lack thickness if it’s too wet so adjust moisture levels to achieve the desired consistency.
How do you keep pork pie crust crisp?
To keep pork pie crust crisp, blind-bake it before filling it for a sturdy and delightful texture.
Try More James Martin Recipes:
James Martin Pork Pie Nutrition Facts
Amount Per Serving
- Calories 597
- Total Fat 41g
- Saturated Fat 15g
- Trans Fat 0.1g
- Sodium 685mg
- Potassium 294.9mg
- Total Carbohydrates 34g
- Dietary Fiber 1.4g
- Sugars 0.8g
- Protein 20g
James Martin Pork Pie
Description
James Martin’s Pork Pie is an excellent pleasure that combines lean pork and beef with mashed potatoes, nutmeg, and seasonings, all wrapped in flaky pastry and ready in only an hour.
Ingredients
Instructions
- Set oven temperature to 375 F, or 190 C.
- Bring a large skillet to a medium-high temperature. Brown the pork and beef, stirring occasionally, in the heated skillet, for about 5 to 7 minutes, or until crumbly. Remove and discard of fat.
- In a big bowl, combine the cooked meat with the mashed potatoes, nutmeg, salt, and pepper.
- Spread one pie crust into a 9-inch pie dish. Fill the crust with the meat mixture using a spoon. Add a second crust of pastry, seal it, and flute the edges.
- Use beaten egg white to brush the top crust. Put aluminum foil over the sides to keep the crust from burning.
- Bake for 30 minutes in a preheated oven. Take the foil off and bake for another 15 minutes or until the edges are browned.
Notes
- Perfect Mix:Â Blend lean pork and beef for a flavorful filling.
Nutmeg Boost:Â Add warmth and depth with a touch of nutmeg.
Seal Securely:Â Ensure a tight seal for a moist and leak-free pie.
Golden Touch:Â Brush top crust with egg white for a golden finish.
Foil Guard:Â Protect crust edges with foil initially to prevent over-browning.