Pickled Onion Pork Pies Food

TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE

Steps:

• Combine flour and salt in a large bowl.
• Cut in butter or lard until mixture is a rough crumbly texture.
• Add ice water one tablespoon at a time and mix just until the dough comes together.
• Shape the dough into a ball, flatten, wrap, and chill in the refrigerator. While pastry is chilling, prepare the filling.
• Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches.
• Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender, about 12 minutes.
• Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
• Heat a large skillet over medium heat.
• Add olive oil, onions, and garlic, and sauté until softened, about 3 minutes.
• Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat.
• Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed.
• Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.
• Preheat oven to 400°F/205°C
• On a lightly floured surface, divide dough in half and flatten one ball of dough with your hands. Roll dough to about 12-inches in diameter to fit a 9-inch pie pan.
• Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg.
• Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.
• Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown.
• Remove the tourtière from oven and let it cool at least 10 minutes before serving.
• Yield: Makes 1 pie, about 8 servings.

PORK TENDERLOIN TACOS WITH PINEAPPLE AND QUICK-PICKLED RED ONIONS

Steps:

• In a container with a tight-fitting lid, combine the onion with the vinegar, ice, and a generous pinch of salt. Close the container and shake to dissolve the salt. Refrigerate while you prepare the pork.
• In a small bowl, whisk the chile powder with the paprika, cumin, garlic powder, coriander, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Set the spice mixture aside.
• Using a sharp knife, butterfly the pork tenderloin: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book on a work surface. Using your palm or a meat mallet, pound the tenderloin to an even thickness. Drizzle the pork with olive oil and season with the spice mixture.
• Heat a large cast-iron skillet, grill pan or griddle over medium-high heat. Add the 2 tablespoons olive oil and then the pork. Cook, flipping once, until charred on the outside and the internal temperature reaches 140 degrees F, 6 to 8 minutes total. Transfer to a carving board and let rest for 5 minutes.
• Meanwhile, warm the tortillas over an open flame or in the microwave; wrap in a clean kitchen towel to keep warm. Carve the pork against the grain and transfer to a platter. Serve the pork in the tortillas with sour cream, cilantro leaves, diced pineapple, hot sauce, and the pickled red onions.

SPICY PORK TAMALE PIE WITH PICKLED JALAPEñOS

Steps:

• Prepare the chili: Preheat the oven to 425 degrees F. In a 12-inch cast-iron skillet, heat the olive oil until shimmering. Add the pork and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the just starting to brown but not cooked through, about 5 minutes.
• Add the onions, poblanos, jalapeños, garlic and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the pork is cooked through, 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, 5 to 7 minutes; stir in the corn kernels.
• Meanwhile, prepare the cornbread: In a medium bowl, whisk the masa harina with the flour, baking powder, salt and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and beat vigorously until the batter is fluffy, 1 to 2 minutes. Fold in 1/2 cup of the cheese.
• With the chili off the heat, spoon the cornbread batter on top and gently spread it in an even layer. Scatter the pickled jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen, 25 to 30 minutes. Let stand 5 minutes before serving. Serve topped with hot sauce and sour cream.

QUICK PORK SHOULDER WITH PICKLED ONIONS

Steps:

• Blend first 4 ingredients in blender until smooth.
• Heat oil in pressure cooker on medium-high heat. Add meat in batches; cook 4 min. or until evenly browned. Return all meat to pressure cooker; top with juice mixture.
• Lock pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 55 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Meanwhile, add onions to saucepan of boiling water; cook 5 min.
• Drain onions; place in bowl. Add dressing; toss to coat. Remove regulator from pressure cooker, then lid. Remove meat from cooker; shred meat. Return to cooker; toss with sauce. Top tortillas with meat mixture and onions; roll up.

PICKLED ONIONS

Steps:

• Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.

ROAST PORK BELLY, FONDANT POTATOES & PICKLED ONIONS

Steps:

• Mix the thyme, mace, star anise and sea salt flakes together in a small bowl. Rub all over the pork belly. If you have time, transfer the pork to a tray and marinate in the fridge for up to 24 hrs, but this is not essential.
• Heat the oven to 220C/200C fan/gas 7 and butter a large roasting tin. Cut a thin slice lengthways from both sides of each potato, then sit them flat in the prepared tin in one even layer. Scatter over the thyme and onions, then pour over the chicken stock.
• Sit the pork on top of the potatoes, skin-side up and roast for 30 mins. Reduce the oven to 180C/160C fan/gas 4 for 1 hr 30 mins, until the skin is crisp. Transfer the pork to a board, then cover loosely with foil and leave to rest for 20 mins.
• Return the tin with the potatoes to the oven and increase the oven temperature to 200C/180C fan/gas 6 for 25-30 mins until crisp. Carve the pork into generous squares (you can use a bread knife to do this more easily) and serve alongside the fondant potatoes and caramelised pickled onions.