Caraway Crusted Pork Pot Pie
- 2 1/4 cups all purpose flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- 1 tsp caraway seeds
- 225 grams cold unsalted butter cut into 1 inch chunks
- 1/3 cup sour cream
- 2 tbsp cold water
Pork Pot Pie
- 5 ounces pancetta cut into 1/2" dice
- 18 ounces pork shoulder cut into 1" cubes
- 2 cloves garlic coarsely chopped
- butter as needed
- 6 tbsp all purpose flour
- 1 cup amber beer room temperature
- 2 1/2 cups chicken stock preferably homemade, heated
- 1 tsp sugar
- 1 each bay leaf
- 1/2 tsp course black pepper
- 1 cup pearl onions trimmed and peeled
- 5 ounces mushrooms stemmed and quartered
- 14 ounces potatoes cut into 3/4" dice
- 1 1/2 cups carrots 3/4" dice
- 1/2 cup celery 3/4" dice
- 1 tbsp fresh dill chopped
- 1/3 cup sour cream
- 1 cup frozen peas
- 1 large egg
- In a food processor bowl add flour, salt, baking powder, caraway seeds and butter. Pulse until the butter in broken down and crumbly. Add sour cream and pulse until just starting to pull away from sides. With processor running, add water and mix until just combined. Dump out dough onto a sheet of plastic wrap and form into a flat disc and wrap with plastic wrap. Mixture may still appear crumbly when dumping out onto plastic wrap, however once you start to form the dough it will start to come together. Chill for at least an hour, but can be done a day in advance. Let sit at room temperature for 20 minutes prior to rolling.
Pork Pot Pie
- Heat a large heavy bottom dutch oven over medium high heat, add pancetta and cook until rendered and starting to crisp. With a slotted spoon remove pancetta to a paper towel lined plate, reserving fat in the dutch oven. Over high heat add half the pork, searing meat on all sides. Scoop out pork leaving the fat behind and set aside. Repeat with remaining pork.
- Preheat oven to 350℉. Add enough butter to the existing fat to equal approximately 6 tbsp, add garlic and sauté for one minute over medium low heat. Add flour and stir to combine, cooking over medium heat until bubbling and starting to turn a light caramel colour. Stir in beer and whisk until smooth and bubbling. Whisk in chicken stock and bring to a boil. Remove from heat.
- Add pork, pancetta, mushrooms, bay leaf, sugar and pepper. Cover and bake for 30 minutes. Add pearl onions and continue to bake for an additional 30 minutes until pork is tender. Add potatoes, celery, carrots and dill. Bake for 20 minutes or until vegetable are just tender. Remove from oven and discard bay leaf. Stir in sour cream and peas and adjust seasoning with salt and pepper. Ladle a scant 1 1/2 cups into 6 ramekins or cocotte dishes.
- Increase oven to 400℉. Roll out pastry to at least 1/8" thickness. Cut rounds slightly bigger than couchette dish and lay each round on top of stew. Cut 4 slits in each pastry. Whisk egg with 1 tbsp of water and brush each pastry round with egg wash. Place cocotte dishes on a large baking sheet to catch any drips. Bake for approximately 25 minutes until golden. Serve immediately.
When adding the vegetables to the braise, remember to take pastry out of the fridge and allow to rest at room temperature for 20 minutes.
This pot pie can also be made in a 9"x13" pan if desired.
Any leftover pastry can be re-rolled very thin and cut into rounds or squares and baked on a parchment line baking sheet at 350℉ for 12-15 minutes for caraway crackers.