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- 1. For the Filling: Sear pork in a large pot until well browned. Add mirepoix and sauté until browned and tender; deglaze with sherry wine.
- 2. Add pork stock and simmer until tender. Make a slurry with the cornstarch and fold nettles in. Add nettle slurry to pot and bring to boil to thicken. Season with salt and vinegar and chill
- 3. For the Dough: Combine the flour, sugar and salt, cut the mixture with lard and butter, keeping it very cold. Add water until crumbling and barely holding together. Wrap and chill
- 4. To serve: Roll pie dough into small muffin tins and fill with pork mixture. Top with a layer of dough, vent and bake at 375°F for 15-20 minutes or until dough is cooked through and flaky