4 slices bacon, chopped
1 lb. ground pork

  • cook bacon until fat begins to render, about 2 minutes. add ground pork and brown, then remove from pan with a slotted spoon.

2 Tbsp. olive oil
1 onion, coarsely chopped
3 cloves garlic, minced
2 stalks celery, coarsely chopped
salt and pepper

  • add to bacon and pork juices and saute until softened, about 8 minutes

2 small potatoes (red, yukon, etc.), cubed
2 cups chicken stock
1/8 tsp. cinnamon
1/8 tsp. cloves

  • add to vegetables, along with meat, and simmer until broth is mostly evaporated, about 25-30 minutes.
  • transfer to a bowl and let cool while making crust

1 egg
1/2 cup fresh or 3 Tbsp. dry herbs (parsley, sage, rosemary, and thyme)

  • beat egg and stir into pork mixture with herbs

hot water crust
1 egg
1 tsp. water

  • make crust and fill with pork mixture, then chill for 20 minutes
  • beat egg and water and brush pie, and cut vents
  • bake at 400°F until crust is golden and filling is bubbling, 50-60 minutes
  • let cool for 30 minutes before slicing

source: https://www.marthastewart.com/1151749/pork-pie

12/22/2020 notes:

  • total prep and bake time: about 3 hours
  • baked for full 60 minutes, but never bubbled up through vents, took it out because it was getting late
  • did not quite fill up large oval casserole dish, but was able to roll bottom crust over top crust and it looked very nice
  • used two very small yukon potatoes, and the filling was much more balanced than a traditional pork pie, but still meatier than a typical american pot pie — could add a third small potato, carrots, an apple, etc. to pad it out and add more vegetables to the dish
  • i found the cinnamon and cloves nicely spicy and christmassy — but my son found it too much. so i’d dial back these spices next time (or any non-christmas-time)
  • hot water crust definitely stands up on its own — if made in a spring form pan, this would stand up nicely and look great
  • photo of leftover portion the next day (somewhat fallen):

photo of this recipe