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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pork shoulder (cubed)
- 1 onion (small diced)
- 4 stalks celery (small diced)
- 2 carrots (small diced)
- 1/2 cup sherry
- 4 cups pork stock
- 1 Tbsp. cornstarch
- 1 lb. nettles (cleaned)
- salt (To taste)
- 1 Tbsp. sherry vinegar
- 6 cups flour
- 2 Tbsp. sugar
- 1 Tbsp. salt
- 3/4 lb. butter (diced and cold)
- 3/4 cup lard (diced and cold)
- ice water (As needed)
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Directions
- 1. For the Filling: Sear pork in a large pot until well browned. Add mirepoix and sauté until browned and tender; deglaze with sherry wine.
- 2. Add pork stock and simmer until tender. Make a slurry with the cornstarch and fold nettles in. Add nettle slurry to pot and bring to boil to thicken. Season with salt and vinegar and chill
- 3. For the Dough: Combine the flour, sugar and salt, cut the mixture with lard and butter, keeping it very cold. Add water until crumbling and barely holding together. Wrap and chill
- 4. To serve: Roll pie dough into small muffin tins and fill with pork mixture. Top with a layer of dough, vent and bake at 375°F for 15-20 minutes or until dough is cooked through and flaky
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