New Years Eve Meat Pie
Servings: 8 people
- Meat Grinder
- 2-3 inch cookie cutters
- 2 tbsp extra-virgin olive oil
- 3 shallots minced
- 1 ounce fatback cut into 1/4-inch pieces
- 3 ounces chicken livers cut into 1/4-inch pieces
- 8 ounces boneless skinless chicken thighs cut into 1/3-inch pieces
- 8 ounces boneless pork shoulder cut into 1/3-inch pieces
- 2 tbsp Somerset Ridge Ruby Port
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1/2 tsp ground allspice
- 1/2 tsp ground coriander
- 1/4 tsp freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 1/2 cup sliced pistachios preferably Sicilian
Hot Water Crust
- 3 1/2 cups unbleached all-purpose flour plus more for dusting
- 1 1/2 teaspoons kosher salt
- 1 1/2 sticks sticks unsalted butter (3/4 cup)
- 6 ounces lard
- 1 cup unbleached bread flour
- 1 envelope unflavored gelatin (1/4 ounce)
- 1/2 - 3/4 cup chicken stock preferably homemade, heated
- In a large bowl, combine fatback, chicken livers, chicken thighs, and pork shoulder.
- Pass through medium blade of a meat grinder into another large bowl.
- In a small skillet, heat oil over medium-low; add shallots and cook until well caramelized.
- Let cool completely, then add to ground-meat mixture.
- Add fatback, chicken livers, chicken thighs, and pork shoulder; mix to combine.
- Add Ruby Port, sage, thyme, spices, 2 tsp salt, and 1/2 tsp pepper; mix to combine.
- Fold in pistachios.
- Refrigerate, covered, while you make crust.
Hot Water Crust
- Preheat oven to 375 degrees with rack in center.
- In a large bowl, whisk together flours and salt.
- In a small saucepan, bring butter, lard, and 1/2 cup water to a boil, then remove from heat.
- Pour over flour mixture, and mix with a wooden spoon until a ball of shaggy dough forms.
- On a lightly floured surface, knead until smooth, about 3 minutes.
- Divide dough in half; set one half aside.
- Cut remaining half into two equal pieces; wrap separately in plastic to prevent drying out.
- Working quickly (dough is best to work with while warm), roll out reserved dough half between two sheets of parchment to a 1/4-inch thickness.
- Using the base of a 10-inch springform pan as a guide, cut a round from dough; fit into bottom of pan, pressing into place and patching dough as needed.
- Remove plastic from one of the dough pieces.
- Cut dough into 4-inch wide strips; press up sides of pan to cover completely, re-rolling dough and patching as needed (dough should come up sides of pan to reach top edge).
- Firmly press dough into place to ensure there are no holes. Reserve any remaining dough scraps.
- Brush dough with a thin layer of egg wash to prevent any leaks.
- Add filling to crust, smoothing surface with an offset spatula.
- Remove plastic from remaining piece of dough; on a lightly floured surface, roll out dough to a 1/4-inch-thick round.
- Place round over filling; press edges to seal with dough on sides of pan.
- Create a vent by inserting the handle of a wooden spoon into center and making a hole.
- Make a second hole near edge of pie.
- On a lightly floured surface, re-roll reserved dough scraps to a 1/4-inch thickness.
- Using a 2 1/2-inch leaf cutter, cut out leaves and score with the back of a paring knife.
- Brush bottom of leaves with egg wash; adhere to top crust in a decorative pattern (be careful not to cover vents).
- Using a 3-inch flower cutter, cut out a flower and make a hole in the center.
- Place flower over vent in center of pie, making sure holes align.
- Transfer pie to a parchment-lined rimmed baking sheet.
- Bake until crust is golden and a thermometer inserted into vent reads 160 degrees, about 1 hour 20 minutes.
- Carefully remove from oven and gently remove sides of pan.
- Brush top and sides of crust with egg wash, then continue baking until deeply golden, about 15 minutes more.
- Transfer to a wire rack and let cool completely, at least 2 hours.
- Sprinkle gelatin over 2 tbsp water; let stand until softened, about 5 minutes.
- Add to 1/2 cup heated chicken stock; let stand until gelatin has dissolved.
- Insert a funnel into vent along edge of the pie; slowly add stock mixture, a little at a time, so it does not overflow.
- Refrigerate pie overnight; bring to room temperature before serving.