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ingredients (precisely)

for double crust :

3 cups flour

2 egg yolks

1/2 cup water

1/2 cup butter


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for filling (imprecisely)

2 - 3lbs ground pork

1 cup meat broth, poultry preferred.

1/2 cup ale

1 cup potatoes diced

1 cup diced carrots

1 cup diced onion

cooking oil

seasonings and spices

1/3 cup Italian breadcrumbs

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This started with wanting to find something to do with a pork loin that had sat in the freezer for 3 months. It is the first attempt at my own variation of Pork Pie based on the recipe in the Game of Thrones cookbook - A Feast of Ice and Fire.


My first step of preparation as usual, occurred days before. On the Friday evening I took the ~4 lbs of pork loin from the freezer to the fridge adding lime salt, basil salt, and pepper. It probably would have been ready to go for Saturday's dinner, but worked fine for Sunday's.


This recipe would certainly work just as well with already ground pork, or sausage meat. But this pork in-particular was freshly ground by my prize $2 garage-sale-aquired meat-grinder (this style) that had been in my freezer for as long in the pork. A frozen meat-grinder (and even slightly frozen meat) supposedly makes for easier operation.


The loin was cut into long strips, and it retrospect it would've been well-advised to cut away the band of fatty connective tissue on the loin and only let the leanest meat through the grinder. This probably would have prevented the clogged grinder that was incurred. Once you have about a dinner plates worth of pork ground up, season it as you wish. I used salt, pepper, Italian breadcrumbs, Greek herb blend, a sprinkle of curry powder, and quite a lot of cayenne powder.


Set the pork aside. If possible, delegate the job of making the crust to a trusty assistant.


This crust is based on the Medieval Pastry Dough recipe from the Game of Thrones cookbook A Feast of Ice and Fire which calls for saffron, which I didn't have at my disposal.


Thank you to Brett, my sexy assistant, who was nice enough to mix, knead, and form the crust.


The recipe recommends first mixing the butter and flour by hand, then mixing the egg yolks and water, adding water as needed until dough is formed. The dough should then be split and rolled out to fit the shape of your pie cooking vessel, then pre-baked in a 325 degree oven for 10 minutes.


I used a circular glass casserole dish, but any ceramic dish would likely be fine. A cast iron pan might work well-enough, albeit at a lower temperature.


While the crust is pre-baking, cut and rinse your potatoes and carrots and boil them for 10 minutes. Bring a pan to medium-high heat, add a cooking oil (sunflower, grapeseed, peanut), add chopped onions and celery. Coat the onion and celery with additional seasonings, spices, rosemary, parsley, garlic, and/or breadcrumbs. Occasionally deglaze the pan with ale and broth.


Drain your boiled veggies, mix them with the contents of the pan. Add more broth and breadcrumbs to achieve desired consistency. My advice here is to place the veggie mixture back into the pot used to boil the potatoes and carrots, cover and put on a low heat.


Clean, reheat, and oil your pan. Brown the pork, stirring frequently. Deglaze. Add the veggies, mix, and
simmer for a few minutes. Transfer to a large bowl stirring occasionally to cool.


The rest is pretty straight-forward. Add the filling to the crusts, bake at 350 for an hour, carve it up, and enjoy.