Friday, March 30, 2007

Pizza Rustica All’Inglese

This is a bit of a cheat, as I've done a very similiar pie to this one before, but the filling in this one was so good, I had to share.



200g lean pork
200g streaky bacon (aprox 150g de-rinded)
125g mild cheddar
100g Lancashire cheese
250g cottage cheese, drained in a sieve and processed
2 big or 4 small spring onions
1 clove garlic
2tbsp chopped parsley
2 eggs, lightly beaten
freshly ground black pepper
1 heaped tbsp dried breadcrumbs

using the pastry dough here


Mince the pork and de-rind the bacon in a food processor. Render the fat from the bacon, or just use oil, and fry the minced pork and bacon for about 5 minutes. Transfer to a bowl and let cool slightly, then add all the other ingredients except the breadcrumbs.
Preheat to 200c/400f, and put in a baking sheet. Roll out the larger disc of pastry to cove the bottom and sides with a few cm of overhang. Sprinkle the bottom with breadcrumbs, then fill with the mixture. Roll out the rest of the dough to make a lid. Fold the overhang over and seal by pressing down with the tines of a fork. Just before baking glaze the pie with the milk salt egg combo, and stab it here and there with the prongs of a fork to make steam holes.
Bake at 200c/400f for 10 minutes, then turn it sown to 180c/350f and bake for a further 45 minutes. Leave the pie to cool at least 10 minutes, but 25 is better.

This is a Nigella Lawson recipe from "How to be a Domestic Goddess". This pie filling is so good! Bacon and cheese and more cheese and then some parsley and spring onions to mislead you into thinking that it's actually kind of light. I loved it. Nigella can do no wrong. I bet this one would be really good cold at a picnic too.

8 comments:

Kevin said...

My goodness, these springform savory pies are delicious. But rolling out pie crust is so hard for me. I filled mine up with some leftover picadillo and topped the crust with some brown sugar, reminded me of cuban meat pies. Thanks so much for the idea and recipe.

AteThat said...

Hey,

If it's tough to roll, you may need to add a bit more water to make it more pliable. Also using tons of flour as you roll, both on top and under helps, and so does moving it around a lot (roll, turn, roll, turn etc.). It keeps it from getting stuck down and ripping.

Not to sound daft, but I don't know what picadillo is, and so immediatly want to try it! Is it someting I know by another name, or is it something altogether new? Do tell!

Kevin said...

Thanks for the pastry tip, I'll try it out.
It's ok, you're not daft at all. Cuban food sadly hasn't made as huge as a mark on the culinary world as it should have. It's one of the most delicious cuisines ever, I'm lucky enough to live relatively close to the best Cuban bakery in the Pacific, Porto's. Here's a basic recipe: http://www.epicurious.com/recipes/recipe_views/views/231732

I also add some sherry and cumin to mine and though non-traditional, I add some brown sugar to the mixture so it's like a spicy sloppy joe of sorts, but a lot better. I add some of the olive juice as well, and let it reduce out, allowing a nice briney flavor to echo throughout.

Kevin said...

Actually this recipe is better. http://icuban.com/food/picadillo.html

Use green olives with pimientos and raisins, they are not really optional. I usually hate raisins in my food, but in this, it's good. If you want, add sherry and stock and let it reduce until dry, it adds a depth of flavor that's important. Have fun experimenting with Cuban food, you'll enjoy it all.

AteThat said...

I am totally going to try this next week! Do you mind if I blog it? Can I credit you?

Kevin said...

Please do blog it, I'm looking forward to see your adventures in food.

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