Cranberry Pork Pie Food

CRANBERRY PIE

Steps:

• For the crust: Add the flour, cranberries, sugar and salt to a food processor and pulse to combine. Add the butter, pulsing until you have pea-sized pieces. Mix together the vodka and apple cider vinegar in a small bowl. Add 3 tablespoons of the vodka mixture to the flour mixture and pulse, adding more of the vodka mixture a tablespoon at a time as needed, until the dough comes together when gently pinched (you may not need to add all of it). Dump the dough onto a sheet of plastic wrap, flatten into a disc and wrap tightly. Refrigerate for at least 1 hour and up to overnight.
• Put the dough on a lightly floured work surface and roll into a 1/4-inch-thick round. Use the rolling pin to help guide the dough into a 9-inch pie plate. Press gently into the corners of the pie plate and crimp the edges decoratively. Refrigerate for 1 hour.
• Arrange an oven rack in the bottom third of the oven and preheat to 375 degrees F. Prick the bottom of the dough all over with the tines of a fork. Place a piece of parchment on top of the dough and fill with pie weights or baking beans. Bake for 20 minutes, then remove the parchment and pie weights and bake until golden around the edges and light golden in the center, an additional 25 to 30 minutes. Cool completely.
• For the filling: Add 2 tablespoons triple sec to a small bowl and sprinkle the gelatin over top; set aside.
• Add the cranberries, orange zest and juice, ginger, 1/2 cup sugar and remaining 2 tablespoons triple sec to a small saucepan and place over medium-high heat. Bring to a boil and continue to cook until the cranberries begin to pop and break down, about 10 minutes. Remove the saucepan from the heat and stir in the gelatin mixture until completely dissolved and combined. Transfer the mixture to a blender and let cool slightly, then puree until very smooth. Pour into a large bowl and set aside to cool to room temperature, stirring occasionally.
• When the mixture has cooled, add the heavy cream to a stand mixture fitted with a whisk attachment. Beat on high, streaming in the remaining 1 tablespoon of sugar slowly, until the mixture reaches stiff peaks. Stir one-third of the whipped cream into the cranberry mixture to lighten it. Then fold the cranberry mixture into the remaining whipped cream until no streaks remain. Add the filling to the pie crust. Cover loosely with plastic wrap and refrigerate for at least 3 hours and up to overnight.
• For the decorations: Before serving, beat the egg white together with 1 tablespoon water. Toss the cranberries in the egg white mixture, then drain completely using a wide-mesh strainer. Put the sugar in a medium bowl, add the cranberries and toss to coat completely. Transfer to a parchment-lined baking sheet to dry.
• Pile whipped cream in the center of the pie, top with the cranberries and sprinkle with the orange peel strips.

PISTACHIO & CRANBERRY PORK PIE

Steps:

• Put the cranberries in a pan with the sugar and orange juice. Bring to a simmer, then cook until the berries start to burst and the sauce thickens. Set aside to cool.
• Heat the oil in a small pan and fry the onion until soft. Add the bacon and garlic, and cook until the bacon starts to brown, then stir through the thyme, sage and some seasoning. Allow it to cool slightly, then mix with the pork and pistachios. Season with salt, pepper and freshly grated nutmeg. Set aside.
• Heat oven to 200C/180C fan/gas 6. Tip the flour into a bowl with 2 tsp salt. Put lard and milk into a pan with 150ml water, then heat until the lard has completely melted. Pour into the flour and beat with a wooden spoon until a ball of dough is formed. Knead briefly on a lightly floured surface until smooth.
• Take two-thirds of the pastry and roll out between two sheets of baking parchment into a circle large enough to line the base and sides of a 20cm cake tin (about 4-6cm high with a slight overhang. Press the pastry into the tin making sure to push it into the corners. Pile half the filling into the pastry and flatten into an even layer. Spread over two-thirds of the cranberry sauce, then finish with remaining pork and roughly smooth the top. Keep the rest of the cranberry sauce in the fridge to serve with the pie.
• Roll out remaining pastry between baking parchment and cut to a 20cm round. Place onto the pie and glaze the edge with some beaten egg. Fold up the overhanging pastry and press down to seal. Make a steam hole with the tip of a knife, then glaze the pie with more beaten egg. Cook for 30 mins, then reduce the heat to 180C/160C fan/gas 4. Continue cooking for 40 mins until the pastry is golden and a skewer inserted into the centre of the pie and left for 10 secs feels very hot. Cool on a wire rack. Serve with the reserved cranberry sauce. Will keep in the fridge for up to 3 days. Watch our pork pie video for extra tips.

CRANBERRY PIE

Steps:

• Mix all ingredients, then add to pie crust. Add top crust and prick with fork. Preheat oven to 450 degrees F and bake pie 10 minutes. Lower temperature to 350 degrees. Bake 40 minutes more.

CRUSTLESS CRANBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
• Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

CRANBERRY PORK CHOPS II

Steps:

• In a skillet, brown chops slowly in oil; drain.
• Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.

STICKY PORK WITH CRANBERRIES

Steps:

• Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
• Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.