Well, Chubbs, as Janie said, no good deed goes unpunished. One of these days we'll learn that on a gut level.
Cathy, here's the recipe:
Pork* & Olive Finger Pies
1 lb boneless pork shoulder cut into 1-inch cubes and chilled (or 1 lb ground pork)
2 tbls unsalted butter
1 med onion, finely chopped
2 garlic cloves, minced
¼ cup dry white wine
1 tbls fresh lemon juice
1 ½ tbls flour
1/3 cup each chicken stock and beef stock
½ tsp black pepper
8 large green Italian olives, pitted and coarsely chopped
¼ cup minced parsley
1 recipe Cornmeal Pastry
1 egg
1 tbls Dijon mustard
Heat a large heavy skillet over moderately high heat until very hot. Meanwhile, in a food processor, chop the pork in batches, by pulsing, until coarsely ground. Transfer the meat to the hot skillet and cook, stirring to break up the meat, until browned and most of the liquid has evaporated---about 15 minutes.
Add the butter to the skillet and reduce the heat to moderate. Add the onion and cook with the meat until the onion is translucent and starting to brown, about 5 minutes. Stir in the garlic and cook 2 minutes longer. Add the wine and lemon juice and simmer until almost evaporated, about 3 minutes. Sprinkle the flour over the meat and cook, stirring, until the mixture is thick and pasty, about 2 minutes more.
Gradually stir in the chicken and beef stocks and ¾ cup of water and bring to a simmer. Season with the pepper. Cover, reduce heat to low, and simmer gently for 30 minutes. Remove from the heat and stir in the olives and parsley. Season to taste with salt & pepper. Let cool completely before filling the pies.
Mixture can be made a day head and refrigerated overnight.
On a lightly floured surface, roll out 1 disk of the Cornmeal Pastry dough into a 6 x 16 inch rectangle. Using a fluted pastry wheel, trim it to 5 x 15 inches, then cut the rectangle into three 5 x 5 inch squares. Moisten the edges of each square. Scoop 2 rounded tablespoons of the pork & olive mixture onto the lower half of each square and spread evenly, leaving a rim of pastry exposed. Fold the pastry over to enclose the filling, pressing the edges lightly to seal. Trim the edges with the pastry wheel. Continue with the remaining squares, then repeat with the remaining disks of Cornmeal Pastry dough and filling.
Pies can be made to this point, wrapped well first in plastic and then in foil, and frozen for up to 1 month. If frozen, unwrap the pies and let sit at room temperature for 10 minutes before proceeding, and allow 5 minutes extra baking time.
Preheat the oven to 400F. Place the pies on a large ungreased baking sheet. In a small bowl beat together the egg and mustard; brush lightly over the top of each pie. With a small sharp knife cut three small steam vents in the center of each pie. Bake the pies 25-30 minutes until well browned. Let cool on a rack about 5 minutes. Serve whole pies in a basket, or cut them in half and arrange on a platter.
I usually cut them in half, on the diagonal, and serve with a sour cream mustard sauce.
*Chicken or venison can be substituted for the pork.
Cornmeal Pastry
4 cups all purpose flour
½ cup cornmeal
1 tsp salt
1 stick plus 2 tbls cold, unsalted butter, cut into 20 pieces
2/3 cup chilled vegetable shortening
2/3 cup ice water
In a food processor combine the flour, cornmeal and salt; pulse briefly to mix. Add the butter and shortening and process until the mixture resembles coarse meal.
With the machine running, add the ice water and process just until the dough begins to form a ball. Transfer the dough to a lightly floured surface and knead briefly.
Cut the dough in quarters and shape into disks. Wrap each disk in wax paper (or put in a zipper bag) and refrigerate until ready to roll out. (Dough can be prepared to this point and refrigerated overnight if desired.) Let the dough sit at room temperature for about 5 minutes before rolling out.
I'll never do that again. From now on, Rule #1 rules!
