LDR Pork and Leek Pie
Recipe by: Chef Luke
Luke serves this dish at his new restaurant Salon; a celebration of German flavours – ‘sauerkraut’ mustard and pork. The pork and leek pie is served with a cabbage paint, blanquette jus, pickled cabbage, mustard cream, smoked apple ribbon and pork belly. The dish is completed with mustard cress and fynbos honey.
Yields: 8 small pies
Equipment: pastry brush, 13cm round cutter, 7,5cm width pie tart shells, spray and cook or melted butter, stand up mixer, k hook attachment, rolling pin, small pot, spatula
Pie Dough
Ingredients
250g Cake Flour
6g Salt
4ml Baking Powder
130g Butter – cubed & kept cold
60ml water – cold
30g eggs
1 egg yolk for baking
Method
- Place the flour salt in a stand-up mixer with the K-hook attachment.
- Bit by bit add the butter while slowly mixing – once all the butter is incorporated the mixture should resemble a sand-like texture.
- Combine the eggs and cold water together and slowly incorporate into the flour mixture. Mix only bind the dough together, do not over mix.
- Empty the dough out of the bowl and bring together with your hands.
- Wrap the dough in plastic wrap and allow it to rest in the fridge for at least 45 minutes.
Blanquette
Ingredients
1 Hammock, smoked
2 Onions, cut in half
2 Celery Sticks, cut in half
½ Garlic Bulb
2 Carrots, peeled and cut into quarters – down the middle then through the middle
90g Black Forest ham, chopped
20g Thyme
10g Tarragon
2 L Chicken Stock
150ml White Wine
150ml Medium Cream Sherry
Method
- In a large pot, lightly colour the mirepoix over medium heat with a splash of canola oil. Once the veg has been lightly caramelized, add the BFH and fry until cooked through.
- Next turn up the heat and add your thyme and tarragon and deglaze the pan with the white wine and medium cream sherry. Allow the alcohol to evaporate and reduce to a thick glaze.
- Now add 1 L of your two litres of chicken stock and on a very low heat allow to reduce by ¾ .
- Meanwhile, remove the skin and fat off the Hammock and discard. Debone the hammock keeping
the bone. - Add the meat and bone to the chicken stock once reduced, as well as the remaining stock.
- Cover with a cartouche and allow to reduce for 4 hours on a very low heat.
- Strain through muslin and a fine mesh chinois.
Pie Dough Filling
Ingredients
1/2 Onion, finely chopped
1 Garlic Cloves, finely diced
30g Butter
2 Leeks, cut into quarters lengthwise and chopped
85ml Dry Martini
2 tbsp Wholegrain Mustard
250ml Blanquette Stock
75ml Cream
1 tbsp Beurre Manie
5g Tarragon, chopped
80g Pork Fillet, (sous vide at 58C for 1 hour)
3g Chives, chopped
5g Tarragon, chopped
Salt to taste
Method
- In a wide based pot add your butter over medium heat. Once the butter begins to foam add the onions and garlic – sweat until soft with no colour. Next add half the chopped leeks and again sweat over a low heat without adding any colour to the veg.
- Next, deglaze the pan with the dry martini and reduce the alcohol by a 1/4 .
- Add the whole grain mustard and 5g of chopped tarragon.
- Then, add the stock and allow it to simmer down by half. Whisk in the beurre manie until the sauce begins to thicken. Next add the cream and simmer for 2 minutes before removing from the heat. Season with salt to taste. The sauce should be slightly thick. Allow to cool in a bowl in the fridge.
- Portion the cooked pork into small cubes approximately 0.5cm. Mix the pork, tarragon and chives into the cool liquid.
Assembling the Pie
- Roll out the rested dough quite thin (approximately 0.2cm). using a 13cm round cutter, cut out the dough using two rounds per pie. Grease the pie moulds with spray and cook and line with the pastry. Fill the pie shell with the cooled filling (about two heaped tablespoons) and cover with another pastry round, pinching the edges well to ensure no filling spills out while baking. Slice off any excess dough around the edges. Using a pastry brush, brush the top of the pie with the egg yolk.
- Preheat the oven to 175C. While the oven is reaching temperature, place the pies in the fridge for 15 minutes. Bake the pies on a small tray for 15-17 minutes or until the pie is golden brown.