Ingredients
-
-
1
-
1/2
-
3
-
2 - 3
-
-
1 1/2
-
1
-
1/2
-
1
-
3/4
-
1/2
-
1/4
-
2
-
1
Directions
Irish Pork Ciste (Pork & Apple Casserole Pie), A pie casserole made with pork and apple filling topped with crust , I thought this was very good The crust was very easy to make and tasted great, although I had to use butter flavor Crisco shortening in place of lard, as I had none I loved the flavor of the gravy this made and found the apples to compliment the dish very well used two very large Granny Smith apples The pork was a bit drier than I would have preferred, which I was concerned about with it being lean pork It was still overall very good and I would make it again, possibly using turkey instead of the pork, and just cooking it in the gravy for less time Rather than making one large casserole for this, I split it into 4 individual pot pie dishes Made for Virtual Tour of the British Isles & Ireland 2009
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Steps
|
1
Done
|
For the Pastry Crust: Combine Flour and Salt, Mixing Well. Cut in Lard Until Mixture Resembles Coarse Meal. Add Water a Tablespoon at a Time, While Stirring With a Fork, Just Until Mixture Holds Together. Form Into Ball. Cover With Plastic Wrap; Refrigerate. |
|
2
Done
|
For the Filling: Brown Pork in Large Saucepan Over Moderate Heat, Stirring Frequently. Add Water, Onion, Sage, and Salt; Mix Well. Cover; Simmer Over Low Heat 30 Minutes or Until Meat Is Tender. |
|
3
Done
|
Combine Milk and Flour; Stir to Form Smooth Mixture. Add to Pork Mixture in Saucepan, Stirring Constantly to Prevent Lumps from Forming. Cook Over Low Heat Until Thickened and Bubbly. Pour 1/2 of Pork Mixture Into 1 1/2 Quart Lightly Greased Casserole. Top With Apples; Sprinkle With Sugar. Add Remaining Pork Mixture. |
|
4
Done
|
Roll Pastry Crust. Turn Out Dough Onto Lightly Floured Board; Roll to Fit Casserole Dish. Place Over Meat Mixture. Turn Under Small Margin of Pastry Around Edge of Casserole; Crimp Edge. Cut Several Steam Vents in Pastry. |
|
5
Done
|
Beat Egg Yolk and Milk Together; Brush Crust Well With Egg Wash. Bake at 450f For 10 Minutes. Reduce Heat to 350f and Bake 25 Minutes More. Serve Hot. Makes 4 to 5 Servings. |
|
6
Done
|
International Creative Cookbooks Irish Cooking. |
