This rustic pork leek and potato pie combines flavourful seasonings with hearty ingredients in a comforting dish perfect for any feast!
An Unexpected Feast
Bilbo Baggins’ world is turned upside down one ordinary morning when he is visited after breakfast by the wandering wizard Gandalf. Despite having fond childhood memories of the wizard, Bilbo is uncomfortable during the meeting, particularly at the suggestion of an adventure. A hasty invitation to tea, meant to send Gandalf on his way, has the unexpected consequence of sending Bilbo on the first of many life changing adventures.
The following day Gandalf keeps his appointment and brings with him a company of 13 dwarves. As the dwarves descend upon Bag End, one by one, they begin to call out their food orders. From drinks to savouries to sweets, Gandalf, Thorin, and company prove to have voracious and hearty appetites. Luckily for the dwarves, Bilbo’s pantry is well-stocked and their unexpected feast turns out to be quite the lavish and indulgent feast!
Bombur’s Pork Pie
The unexpected party is in full swing by the time Bifur, Bofur, and Bombur arrive with Gandalf and Thorin. The three dwarves all put in specific orders with Bombur’s menu being pork pie and salad. Often served chilled, pork pie is a mainstay in British cuisine. This particular pork pie can be served either hot or cold, depending on preference. A minced pork filling is dotted with tender leeks and flavoured with fresh herbs and tangy mustard. Bound together with velvety mashed potatoes, this rustic pie is the perfect hearty and comforting dish to satisfy hobbits and dwarves alike.
“And pork-pie and salad,” said Bombur.
-The Hobbit by JRR Tolkien (Chapter 1: An Unexpected Party)
Ingredients
Pork: This recipe uses lean ground pork.
Leeks: Use the white and light green parts of the leek only. Cut off the dark green leaves from the top, which can be tough. Trim the root but leave enough to hold the leek together. As dirt can be found inside the different layers, you will need to cut them in half to wash between the layers.
Potatoes: I prefer to use a waxy yellow-fleshed potato, such as Yukon Gold, which take on a soft, creamy texture after baking. Russets would also work as well.
How to Make Pork, Leek, and Potato Pie
Make the pie crust
In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough – it should stick together if you squeeze it.
Dump the dough mixture onto the counter and use your hands to press it together. Divide the dough in half and shape each piece into a flat disc. Cover with plastic wrap and chill for at least 1 hour.
Make the filling
Peel and dice the potatoes. Add the potatoes to a large pot along with a generous pinch of salt. Place over high heat and bring to a boil. Cook the potatoes for 15 to 20 minutes until tender.
When the potatoes are tender, drain and return to the pot. Mash the potatoes then transfer to a mixing bowl and allow to cool completely. To cool the potatoes quickly, spread them out on a plate and refrigerate until chilled.
Place a non-stick skillet over medium high heat. Add 1 tbsp of olive oil to the skillet. Crumble the ground pork into the pan and let cook for a few minutes. Break up the ground pork with a spatula, and continue cooking until browned, stirring occasionally. Season with 1/2 tsp kosher salt and continue cooking until the pork begins to brown. Drain any excess liquid or fat from the pork and set aside.
Wipe the skillet clean and return to the stove. Add 1 tbsp of butter along with the chopped leeks. Sauté over medium heat until the leeks soften and begin to brown. Add the minced garlic along with the chopped thyme and sage and sauté for 1 minute. Return the pork to the pan and add the nutmeg, remaining 1/2 tsp kosher salt, and pepper. Cook for another minute and then remove from the heat to cool.
In a mixing bowl, combine the pork leek mixture with the cooled potatoes along with the grainy mustard. Mix until the potatoes are fully combined with the pork. Let cool to room temp before filling the pie.
Shape and bake the pie
Preheat the oven to 375°F. Lightly grease a 9” pie plate. On a lightly floured surface, roll one disc of dough out into a circle. The dough should be around 2 inches wider than the pie plate on all sides. Carefully fold the dough in half then lift it into the pie plate. Unfold the dough and arrange it in the pie plate letting the excess hang over the edges.
Spoon the filling into the pie crust and smooth the top. Roll out the remaining disc of dough into a circle that is a little wider than the pie plate. Brush the bottom edge of the pie crust with the beaten egg. Place the top crust over the pie and press down to seal the edge. Trim the excess pie dough around the edge and crimp to create an attractive crust. Brush the top of the crust and the crimped edges with the egg wash. Cut several slits in the top crust for steam to escape.
Bake the pie for 45 to 55 minutes until the pastry is golden brown and fully cooked. The filling is already cooked so it’s just the pastry that needs to be cooked through.
Serve the Pork, Leek, and Potato Pie
When the pastry is golden brown, remove the pie from the oven. Allow the pie to cool for about 15 minutes to make slicing easier. This pie can be eaten either warm or cold. Enjoy!
