Spring has sprung! Easter is next week and this is the perfect time to an old time favorite that will earn you a nod even from Mrs. Patmore.
If you have to ask, then don't worry about it and keep reading.
Think of the this raised pie as the ultra sophisticated meat-loaf wrapped up in a die-to crust. The meat uses all kinds of ground meat and after several trial and errors perfecting the recipe, I felt that the ground pork belly fat is key. It adds moisture to the slab of meat in a way only animal fat can.
The flavors in the meat are wonderful - what with fresh herbs & freshly ground spices you just can;t go wrong.
And then comes the piece de resistance - the boiled water and lard crust. What an invention! I taught this last Saturday in class and most of the folks have been making French pie crusts with me for ages felt that this one was much easier to work with than traditional pie crust. And sturdier.
Of course it would have to be. To bear the weight and encase all that meat. And it is so very forgiving. Even if you muck it up, and your pie crust has more patchwork than a quilt, it still comes out looking and tasting just fabulous.
Best of all the whole thing is best prepared a day head and will serve a crowd. And just in case you didn't hear me before, it just happens to be delicious.
Just in time for Easter next week. Ya'll hear?!