Pork pies with damper crust
Discover a delightful Pork Pies with Damper Crust recipe that combines savory ground pork, crispy bacon, aromatic scallions, and rich tomatoes, all encased in a buttery, thyme-infused self-raising flour crust. Perfect for any occasion, these pies are finished with a touch of Parmesan cheese for an extra flavor boost. Easy to make and irresistibly delicious!
- 27 Apr 2025
- Cook time 40 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
{'title': 'Pork Pies with Damper Crust', 'description': 'Combining the savory flavors of ground pork and bacon with a crisp damper crust, this recipe offers a delightful twist on traditional comfort food. The addition of canned tomatoes and scallions infuses the filling with a rich, robust taste, while the thyme and parmesan in the crust elevate the pie to gourmet levels. Ideal for any meal, these pork pies will surely become a family favorite.'}
Ingredients:
Instructions:
- Heat the oil: In a large skillet over medium heat, add 1 tablespoon of vegetable oil.
- Cook the bacon: Add the chopped bacon and cook until crispy, about 5-7 minutes.
- Add aromatics: Stir in the sliced scallions and minced garlic, and cook for another 2-3 minutes until fragrant and softened.
- Brown the pork: Increase the heat to medium-high and add the ground pork. Cook, breaking it up with a spoon, until well browned, about 8-10 minutes.
- Incorporate tomatoes and seasoning: Pour in the canned tomatoes (with their juice), the bay leaf, and 1 tablespoon of dried thyme. Stir to combine and let the mixture simmer for about 15-20 minutes to allow the flavors to meld and the mixture to thicken. Remove the bay leaf once cooked. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Mix dry ingredients: In a large bowl, combine 1 cup of self-raising flour and 2 tablespoons of grated parmesan cheese.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
- Add milk: Pour in 1/2 cup of milk and mix until a soft dough forms. Be careful not to over-mix.
- Fill ramekins: Divide the pork mixture evenly among 4-6 ovenproof ramekins or small baking dishes (depending on their size).
- Top with crust: Divide the damper dough into portions matching the number of ramekins. Flatten each portion into a round shape to fit over the top of each pie. Place the damper dough over the filling, pressing the edges to seal.
- Bake the pies: Place the ramekins on a baking sheet to catch any drips. Bake in the preheated oven for 20-25 minutes, or until the damper crust is golden brown and cooked through.
- Serve hot: Allow the pies to cool for a few minutes before serving. Enjoy the pork pies while they're warm with a side of green salad or steamed vegetables, if desired.
Tips:
- Preparation: Make sure all your ingredients are measured and prepared before starting the cooking process to make it more efficient.
- Browning the Meat: Cook the ground pork until it is fully browned. This step is crucial for developing a depth of flavor in the filling.
- Pie Filling: After adding the canned tomatoes, let the mixture simmer until it thickens. This will ensure a rich and less watery filling.
- Making the Crust: Handle the dough gently to keep it tender. Overmixing can result in a tough crust.
- Baking: Ensure your oven is fully preheated to the correct temperature before baking to achieve an even and crispy crust.
- Cooling: Allow the pies to cool for a few minutes before cutting, to let the filling set and make slicing easier.
{'summary': "Cooking Pork Pies with Damper Crust is an enjoyable and rewarding experience that combines straightforward techniques with impressive results. By following the tips provided, you'll ensure that each pie is cooked to perfection with a flaky crust and a savory filling. Perfect for a family dinner or a special gathering, these pies are sure to impress and satisfy. Enjoy the delightful combination of tastes and textures in every bite!"}
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 770kcal | 38% |
| Protein | |
| Protein 45g | 31% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 4.69g | 12% |
| Sugar 5g | 5% |
| Fat | |
| Fat 50g | 59% |
| Saturated 20g | 65% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 150mg | 27% |
| Vitamin B1 1.74mg | 145% |
| Vitamin B2 0.45mg | 35% |
| Vitamin B3 9mg | 56% |
| Vitamin B6 0.79mg | 46% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 1.12ug | 47% |
| Vitamin C 16mg | 18% |
| Vitamin E 1.24mg | 8% |
| Vitamin K 70ug | 57% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 8mg | 69% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 920mg | 27% |
| Selenium, Se 63ug | 118% |
| Sodium, Na 600mg | 40% |
| Zinc, Zn 6mg | 53% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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