Pulled Pork Pastelle Pie
Allow us to introduce you to pastelle’s generous second cousin, pastelle pie! This Pulled Pork Pastelle Pie is a big crowd feeder and a crowd pleaser for the Christmas season. In this episode, Emily guides you through the fun and rewarding process of slowly putting together this dish, that is bound to be a new Christmas tradition in your family. Feel free to swap the pork with any of your favourite proteins for a sumptuous Christmas treat.
Pulled Pork Filling
- 2 lbs pork shoulder
- 3 tbsp of Cuisine Soyabean Oil
- 3 large onions, roughly chopped
- 1 head of garlic, peeled and crushed
- 1 tbsp of chopped fresh ginger
- 5 bay leaves
- 4 tbsp thyme
- 2 tbsp onion poweder
- 2 tbsp garlic powder
- 1 tbsp powdered clove
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 tbsp salt
- 2 tbsp brown sugar
- ½ cup roucou
- ½ cup chopped olives
- ¼ cup capers
- ¼ cup Cuisine raisins
- Black pepper
- 2 cups cornmeal
- 4 cups of water
- 1 teaspoon of freshly grated nutmeg
- 1 teaspoon of Cuisine Genuine Demerara Brown Sugar
- 1 tbsp Cusine Soybean oil
Fig leaves, singed
- In a small bowl, combine all the “dry rub” ingredients and rub onto the meat.
- Cover the meat with plastic wrap or foil and allow to marinate overnight.
- In a large pan over medium flame, add the Cuisine Soyabean Oil.
- Sear each piece of pork until a brown crust forms.
- Remove the meat from the heat and place into a large pot. Add onions, garlic, ginger, bay leaves, thyme and roucou.
- Cover meat with 4 cups of room temperature water.
- Place in a 350ºF oven and allow to cook for 4 hours.
- Once the braised meat has cooled, shred the meat using clean hands or a fork.
- Place a saucepan onto the flame. Add the excess braising liquid to the pan and allow to reduce.
- Add Cuisine raisins, olives and capers and toss into the meat.
- Remove the meat from the heat and allow to cool.
- Boil water and add nutmeg and brown sugar.
- Vigorously whisk in the cornmeal and oil.
- Allow to thicken and remove from heat.
- Preheat oven to 350ºF
- Line a large baking dish with the singed fig leaves.
- Brush the leaves with oil.
- Scoop half of the cornmeal onto the leaves and smooth into one even layer.
- Add the meat onto the first layer.
- Place the remaining cornmeal onto the meat and once again smooth into one layer.
- Brush the top of the pie with oil and cover with the fig leaves.
- Cover the pie with foil and place in the oven for 20 minutes.
- Remove the foil from the oven and allow to cook for an additional 10 minutes.
- Once out of the oven, let set for 20 minutes before serving.