Robin Daumit

BUTTERNUT PORK PIE

Robin Daumit
BUTTERNUT PORK PIE

Experimenting with everyday food, is something I find the greatest pleasure in doing: Butternut squash, pork, a buttery pastry to seal in some rather exotic flavors of heat and sweet, and a few surprises… such as the addition of chestnuts and sage. This is a hearty dish with exotic flavors, and as my guest taster stated, “This is a MAN’S pie”!

 Making pub pies, or any dish encased in a pastry may seem like a lot of work, but if you approach it through separated preparations, and use a store bought puff pastry crust, you can whip these type of dishes up in no time, and present your friends and family with something very sophisticated looking. So let’s approach this from four different (fast and easy) steps, and then put it all together, pop it in the oven, and sit back and listen to all the compliments!

 

Steps:

-        Prepare the filling

-        Cook the meat separate and add to filling

-        Prepare a sauce to add to filling and bind it

-        Roll out the crust for topping, and bake

-        This recipe will make 4 individual dishes or one large.

 Filling

-        Butternut squash – 2 cups cubed

-        Onions – 1 ½ chopped

-        Coconut oil (or butter) – 2 tablespoons

-        Chestnuts – (or walnuts) ½ cup rough chopped

-        Honey – 2 tablespoons

-        Sage – Fresh, ½ cup rough chopped

-        Smoked Paprika – 2 teaspoons

-        Smoked Salt (regular is fine) – 1 teaspoon

Caramelize onions in coconut oil. Add squash and remaining ingredients, cover, and cook until soft, but not mushy.

 Meat

-        Ground Pork – 2 lbs

-        Garlic – 2 cloves, crushed

-        Hot Sauce – 1 tablespoon

-        Wine – red or white, 1 cup

-        Kale – 3 cups rough chopped

In a separate pan, cook the meat, stirring and breaking apart until pink is gone. Drain off fat. Add garlic and hot sauce and stir. Set aside for a moment.

Remove cooked squash mixture from its pan. Deglaze those yummy bits from the pan with wine, stirring and scraping the pan to enfold its flavors into the wine.

Add the cooked meat, stir. Add the squash mixture on top of meat. Lay kale on top of squash and place lid on quickly. Let the kale steam for about 5 minutes. Remove lid and gently fold ingredients together, being careful not to mash squash. (This step can be done in advance, or even a day before and refrigerate until ready to complete the dish.)

 Sauce

-        Flour – 2 tablespoons

-        Coconut oil (or butter) – 2 tablespoons

-        Smoked Salt (regular is fine) - ½ teaspoon

-        Hot sauce – 1 teaspoon

-        Passion Fruit Juice (pineapple can substitute) – 1 cup

-        Water to adjust sauce – about 1/2 cup

In a small saucepan, make a roux from the oil and flour, stirring quickly as they come together into a paste, add juice and stir quickly. Add salt and hot sauce, stirring. Add water a little at a time, all the while stirring on top the stove to make the consistency of a gravy. Add sauce to meat and squash mixture, gently folding it into the mixture.

At this point you can prep the four baking dishes (16 oz. each), or one dish if you plan to make one large, by placing the filling in the baking dish/dishes.

 

 Pastry

-        Puff Pastry Package

-        Flour for dusting

-        Egg wash (1 egg and a little water or milk)

-        Course Salt

Roll out pastry on a floured surface. Using a bowl the same size as the baking dishes, press 4 circles. (Tip: I tend to use parchment paper to roll the dough onto, and then cut the paper under the circles. It makes for an easy step with placing the pastry on top for baking)

Place each pastry circle on top of the prepared baking dish/dishes.

Mix egg wash. Baste wash on top of pastry (for a golden finish). Sprinkle a little course salt on top pastry.

 Bake: 350 preheated oven for about 25-30 minutes, until top is golden. YUMMY!