My first attempt at a pastry pie.
I had concocted this romantic notion in my head. I’d make a gorgeous filling, cover it with my perfectly rolled out pastry (ready bought), pop it in the oven and the next thing you know, a beautifully golden pork & mushroom pie would appear, as if by magic. That’s how it always looks in the adverts anyway.
I can say, with confidence, that this has been my biggest cooking disaster yet.
The reason I’m posting about it though, is that I know where I went wrong and how it can be fixed! Hindsight is a wonderful thing…
I adapted the recipe from BBC GoodFood’s “20 Minute Pork Panfry” for my filling (you can find the proper recipe for it here). After reading some of the comments and tweaks by the others, I decided to go along with their suggestions. This is where I went wrong. There were suggestions to replace SOME of the stock with red/white wine vinegar, and others to replace HALF of the stock with red/white wine. I replaced HALF of my stock with white wine vinegar and I tell you, I could hardly stand over the pan without my eyes watering.
I tried adding sugar to the dish, to cut through the acidity. I added a bit more veg stock and a couple of bay leaves. I even tried adding a tsp of mustard powder and some extra pepper. It was still stinging the nostrils. I was ready for putting it all in the bin, but goddamnit I wanted to make my pastry pie I stubbornly decided to follow it through.
There was a bit of pastry leftover, so I rolled it up and made a wee sad face to top the pie; a testament to my doomed mission. As I put it in the oven, I started panicking. My sister was coming over for dinner; we’d spoken at length about how AMAZING the pie was going to taste only hours earlier. Mum was in the next room, with a rumbling tummy. I was sure she could smell the vinegar perforating throughout the house. I ran in and confessed all to her. She told me that it was probably fine and just to go ahead and serve it up (she must have been famished).
My pastry slightly collapsed halfway through (I must not have rolled it out evenly, in my despair). The sad face looked even more desolate; I almost felt bad for cutting it into pieces. I served it with heaps of broccoli and cauliflower, and as I carried it to the table my conscience nagged at me… “how could you serve this to another human being?”
They both cleared their plates and ate the leftovers! :O Either they are extremely polite, or I am my own worst critic.
It was certainly less vinegary than I originally thought; there was only a hint of vinegar left by the time I’d mutilated it. It was actually quite nice, but I’d never make it again the same way!
I think it’s another lesson that sometimes it’s better to follow the original recipe, rather than tweak it with flavours I’m not yet familiar with. But, like everything in life, you learn from your mistakes!
What did I learn then? Don’t put 150ml white wine vinegar into this dish. It will remove the outer layer of your eyeballs.
My next pie will be a happy one, I promise!
It started out fine, when I put the pork, flour, rosemary, salt & pepper into the bag and tossed until well coated.
This is the offending filling…
Surprisingly rather palatable