Page 116 - A Literary Holiday Cookbook

Makes 8 mini pork pies

“‘I hope there is something left for the late-comers to eat and drink! What’s that? Tea! No
thank you! A little red wine, I think, for me.’ ‘And for me,’ said Thorin. ‘And raspberry jam
and apple-tart,’ said Bifur. ‘And mince-pies and cheese,’ said Bofur. ‘And pork-pie and
salad,’ said Bombur.”

Don’t worry too much about achieving the perfect crimped edge on these pies. The rustic
look is part of the charm!

INGREDIENTS

For the Filling
1½ lb. pork loin, cut into ½ –¾-inch cubes

1 onion, minced
3 cloves garlic, minced

2 teaspoons fresh rosemary leaves, chopped

1 teaspoon salt
¼ teaspoon pepper

For the Hot Water Crust
3½ cups flour

½ cup cold unsalted butter, cubed 1 cup plus

2 tablespoons water
2 teaspoons salt

¼ cup plus 2 tablespoons vegetable shortening
2 eggs

3 drops green gel food coloring

Special Tools

2-inch leaf-shaped cookie cutter or cookie stamp

INSTRUCTIONS