Page 316 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

the tin. Line those holes with the dough so that the parchment acts
as a skirt around the outside. Tie a piece of butcher’s twine around
the parchment to keep the dough standing up straight. Dock the

dough and freeze the crusts for 20 minutes.
3
. Line each crust with parchment and fill it with pie weights or dried
beans. Bake the crusts for 15 minutes. Remove the parchment and

weights, and bake them for 5 to 10 minutes more, or until the crusts
no longer have a raw-dough sheen. Allow the crusts to cool.

Procedure for the filling
In the bowl of a food processor fitted with the blade attachment,
place half of the ground pork and half of the chopped bacon, along
with the Worcestershire, mustard, salt, pepper, thyme, and anchovy

paste. Pulse until the mass is well combined. Transfer the
seasoned pork to a bowl along with the remaining pork and bacon.
Blend the filling with your hands until it is well combined. Cover the
bowl with plastic wrap and refrigerate it.

Assembly
1
. Preheat the oven to 400°F (205°C). Line the bottom and sides of

each crust with 2 pieces of prosciutto. Divide the filling evenly,
place a top on each pie, and press gently to seal the edges. Brush
the top of each pie with egg wash and sprinkle it with sea salt.

2
. Bake the pies for 20 minutes and then reduce the heat to 350°F
(175°C); bake them for 45 minutes more.

3
. Allow the pies to cool enough that you can handle the cake rings or
muffin tin. Gently remove the pies from the rings by pressing on the
bottoms to pop them out. To remove them from the muffin tins, use
a small offset spatula to gently pry the little pies from the tins.

4
. Serve the pork pies warm or at room temperature, with cornichons
and mustard.