For the New Year’s table, it is worth preparing not only snacks and main dishes, but also hearty pies. Stanfood chef and teacher Petr Gulin told socialbites.ca.
To prepare, you will need pork shoulder, garlic, rosemary, black pepper, mustard, salt, dry red wine, onion, brisket, balsamic vinegar, fennel and blue raisins.
“First of all, we put the wine, pepper, mustard and salt into the blender. Rub the pork with it, add a pinch of rosemary and cook covered, preferably in a sleeve, at 130° for at least 3.5 hours,” the chef began.
You also need to fry chopped boiled smoked breast meat.
“We also caramelize the onions with balsamic and sugar. Onion half rings should retain their shape. Add a pinch of fennel seeds and blue raisins to the onion a few minutes before finishing. Leave it to cool for another 30-40 minutes without removing it from the case,” explained Pyotr Gulin.
He also added that in the end we get a finished dish, but we break it into pieces and fibers with the spatula for the cake.
“The spatula should fall apart. Add onion, breast meat and raisins to the meat. Add the broth separated from the meat, mixing in portions. The filling is ready. You can start wherever you want. But I make it from unleavened puff pastry that I fold with butter. But you can also use store-bought,” the chef said.
Then mix the cooled filling thoroughly again and add it to the pies.
“You have to make a round hole in the dough at the top of the cake, otherwise it may tear and it won’t be very nice. Brush with egg. If this is unleavened puff pastry, bake it for 20 minutes at an average temperature of 200°. “, concluded Pyotr Gulin.
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