Page 315 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUST

Traditional Puff Pastry (page
25) ¼ batch
FOR THE FILLING

ground pork shoulder 1 pound 455 g
thick slab bacon, diced into 1 pound 455 g
¼-inch (6-mm) cubes
Worcestershire sauce 4 tablespoons 60 ml

wholegrain mustard 2 tablespoons 30 ml

salt 2 teaspoons 12 g
ground white pepper 1 teaspoon 3 g

dried thyme 1 teaspoon 1 g
anchovy paste 1 teaspoon 5 ml

orange zest 1 tablespoon 6 g
FOR THE ASSEMBLY

egg wash (1 egg whisked with 2 tablespoons/30 ml water)
large-flake fleur de sel (sea 1 teaspoon 5 g
salt)

cornichons and mustard, for
serving

Procedure for the crust
1
. Preheat the oven to 375°F (190°C). Roll the dough into an oblong

shape between ⅛ and ¼ inch (3 and 6 mm) thick. Cut 8 (6-inch/15-
cm) rounds from the dough to line small cake rings or the holes of a
muffin tin. Cut 8 (3-inch/7.5-cm) rounds for the tops. Place the tops
on a parchment-lined sheet pan, stamp a ¼-inch (6-mm) hole in the
middle of each, cover them with plastic wrap, and refrigerate.

2
. If you’re using cake rings, place them on a parchment-lined sheet
pan and line them with the larger-size dough rounds. If you’re using
a 12-hole muffin tin, first line 8 of the holes with strips of parchment

4 inches (10 cm) tall—the parchment will project above the top of