Heidi’s St. Patty’s Pork Pies
Recipe by Charlotte Culinary Expert, Heidi Billotto
1 (8 x 10-inch) sheet frozen puff pastry, thawed
2 pounds local ground pork
2 large onions, thin sliced and caramelized in 2 cups of Guinness
2 Tbsp. Pour Olive herbs de province olive oil, divided
2 local eggs
2 Tbsp hearty mustard
2 Tbsp. Savory Spice Shop tomato powder
Your favorite Sea salt
Heidi’s Hot Pepper Blend from the Savory Spice Shop
Fresh minced parsley
2 cups panko crumbs
1 lb. button mushrooms, finely minced with 1 shallot to make a duxelle
1 egg, beaten
Saute onion in olive oil until lightly caramelized, add Guinness and allow liquid to reduce to about ¼ cup. Mix ground pork with the cooked onion, eggs, mustard, tomato powder, parsley,1 cup of panko crumbs, and salt and pepper. Spread the pork mix on a sheet of parchment to form a flat rectangle.
Chop mushrooms very fine with the aid of a food processor. Place the chopped mushrooms in the center of a dishtowel and ring out to remove excess moisture.
Saute the dry mushroom and shallot in an additional tablespoon of the herbs de provence olive oil. Cover ground beef rectangle with the duxelle of mushrooms. Roll the ground pork mix up and around the mushroom duxelle
Place thawed puff pastry on your work surface and roll out a bit more. Place the meat roll on the puff pastry; roll and cover meat mixture in pastry. Trim and seal edges with water. Brush with beaten egg.
Place on a parchment-lined baking sheet and bake in a preheated 350 oven for 30 minutes, tented with foil. Uncover and bake for additional half hour or until pastry is golden brown. Delicious hot or cold.
For Heidi’s quick and easy Irish whiskey mushroom sauce
Sauté 1 lb. slice button mushrooms in 2 tbsp, extra virgin olive oil and 2 Tbsp, butter. Once the mushrooms are soft, add 2 tbsp, Savory Spice Shop tomato powder and 2 tbsp, powdered mushroom duxelle. Blend until smooth, add a mix of beef broth and Irish Whiskey until you reach the desired consistency. Taste and adjust seasonings