Dear Justin, Karen, Zack, Elizabeth, Julie, Stephen, and Adam,When your Gallant great grandparents came from PEI to northern Maine to settle, they brought lots of pieces of Canada with then. One was Nana's pork pie recipe. Usually, sometime between Christmas and New Years, I try my hand at it. This was on last night's menu.
Nana's Pork Pie
1 pkg. Pillsbury Hot Roll mix
1 egg
At least 3 pounds of Pork
One large Onion
Caraway seeds
Salt and Pepper
Prepare hot roll mix according to directions- let rise once.
Slice onions and pork into cubes. Cover w/ water and bring to boil. Lower temperature a bit and 'strongly simmer' for approximately 1/2 hour or til tender. Add salt and pepper and thicken the liquid with flour. (Mix about 1 Tbsp flour into about 3 tbsp cold water and then pout it into the water. Stir and cook until mixture thickens somewhat, like a gravy.)
Mix caraway seeds into the dough, divide dough in 1/2, roll it out on a floured surface and line greased pan with 1/2 of the hot roll mix.
Place pork mixture on top of lined pan. Place rest of roll mixture on top. Seal edges.
Put more caraway seeds on top. Cut hole in top. Bake at 400 degrees for 40 minutes(cover w/ foil after about 30 minutes to prevent over browning.)
Enjoy! It's great for dinner, lunch or breakfast.
Grandkids, I hope you too carry on this culinary tradition passed on to you from your great grandmother, Josie. You won't be disappointed!
Hi There, Love that tradition... I think we all need to carry on Family Traditions.. We enjoy Hoppin' John for our New Year's Day dinner.. It consists of black-eyed peas, rice, ham, bacon and kielbasa.. It's a one-dish meal. I cook my peas with a hamhock, some onions, and lots of seasoning. SO good.
ReplyDeleteHappy 2012.
Betsy
ca semble bon (sauf pour le regime ;o) )
ReplyDeleteFirst time i see a pork pie! Looks good, i think!
ReplyDeletethe poor brattcats are no longer eating wheat so we will never have the pleasure. but we can imagine how delicious this is.
ReplyDeleteIronic that you post this today - as yesterday my siblings and I exchanged a flurry of emails about family food traditions, esp. our Creech pasta sauce, which we all make for Xmas Eve or Xmas. Lovely to pass on these food traditions. Mmm, mm.
ReplyDeleteWe had this for supper last night and it was great!! So simple, yet so tasty.
ReplyDeleteThe first time we ever made this, for some reason, we used TWO packages of hot roll mix, and the bread part of this recipe was sky high!
Good thing I loved bread!
BTW, being an old family recipe, I'm curious as to when "Pillsbury Hot Roll Mix" entered the ingredient list??
This is a worthy tradition to pass from one generation to another. Family histories are important for those who know their significance. Getting my kids interested in family history is a challenge though... mostly I get rolled eyes :^)
ReplyDeletethe caraway seeds surprised me. interesting!
ReplyDeletethat is a fine looking pie- m-m-m-m-m-m-mm....
ReplyDeleteGreat best of year Birdman. Also good idea for recipe above! Love TRADITIONS like this. Let's hope it carries on to the next generation. How about for year 3 a photo of yourself, a reveal. Mr. GDP and I did it. We decided it was time for our community to put a face with a name. Also, your link with your signature doesn't direct to your website. (at least not for me).
ReplyDeleteHere's to both of our blogs thriving in 2011!
Three years of posting, a wonderful and enchanted snowy bridge, and now this recipe.. I'm so late in visiting and commenting, please forgive me!
ReplyDeleteI wish you a happy New Year, always creative and happy, twelve months more of great and beautyful posts, and .... a Bon appetit for the pork pie! :o)
Of course, everyone should keep traditions going in a family. How nice that you have kept Nana's pork pie tradition alive in your family. -- barbara
ReplyDeleteLooks delicious, if we could just replace the pork with chicken, even better!! So 'cook'
ReplyDeleteis now added to your growing resume hey Birdman, why doesn't that surprise me!!
De nuevo por tu casa, disfrutado de las cosas que nos dejas. Gracias por compartir. Espero que hayas tenido una buena entrada de año.
ReplyDeleteSaludos y un abrazo.
Sounds delicious.
ReplyDeleteNow that sounds interesting. I love caraway seeds!
ReplyDeleteI think that at least 25% of PEI's population is called Gallant so you probably have a lot of relatives up there. I think I'll give the recipe a try!
ReplyDeleteThanks a lot! Now, I'm suddenly very hungry and it's still a couple of hours 'til dinner! Sheesh!
ReplyDeleteSounding very good and what a great comfort food meal this is.
ReplyDeleteI'm all for comfort food, and this looks like it should find its way onto my table.
ReplyDeleteLooks like great comfort food.. I'll have to give it a try! Thanks!
ReplyDeleteYum, UMark! Can't wait to have my husband - the Chef - try that! Sounds and looks delicious and I am delighted to have a Gallant family recipe! Love - Niece Elizabeth
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