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Pork & Broccoli Pies

Pork Pies are a traditional English holiday meal, and are often made with apples, sage, pork mince and bacon. This summery version swaps in broccoli, but you can make the filling with whatever you'd like or have on hand! Use our pizza dough, store-bought dough, or make a batch of Parker's Pastry Dough with Butter or with Lard instead.

 2 pack pizza dough
 Some oil
 2-3 strips of bacon, chopped
 1/2 white onion, finely chopped
 1 lb ground pork
 1 head broccoli
 1 tbsp minced fresh herbs- rosemary, sage, parsley or a combination
 1 tsp salt
 4 eggs- 2 whole and 2 egg yolks (reserve the whites for another use)

Turn your oven to 425.


Bring your pizza dough out on the counter while you prepare the filling. As it warms, It should begin to double up in size and fill up the bags.


Grease 4 individual cocottes or ramekins, or 1 large pie dish.


Heat up a very small amount of oil in a large pan (you probably won't need any oil if you 're using a well-seasoned cast iron pan) and roughly chop your bacon. Cook the bacon until just beginning to curl, about 4-5 minutes. Add in the onion and cook for an additional 3-4 minutes until slightly softened. Add in the pork sausage and break apart with a spoon and brown.
While the pork sausage is browning, cut your broccoli into very small florets. You can also use the stem, just peel off the tough outer later first and chop the stalk into small pieces.


Once the sausage is almost cooked, add in the broccoli and cook together for about 5 more minutes. Whisk together your two whole eggs and mix into the pork and broccoli filling.


While the filling is cooking, roll out your pizza dough balls into large circles. If you're using the large pie dish, plop one circle in and score it with a fork in a few places for steam to escape. If you're using the smaller dishes, use a bowl to press out a large circle for each of the bottoms-- you can probably do two at a time, and then you'll need to roll it back up into a ball and roll it back out to cut more pieces. Place each dough circle inside the greased dish, mark with a few fork holes, and make sure the dough comes all the way up the sides.


Bake the bottom layer of the pies in the oven for 7-8 minutes while you finish the filling.


Take the par-baked pies out of the oven and stuff with the filling. Whisk together the egg yolks, and paint the rim of the par-baked crust with a little egg yolk, and then place the top dough circle(s) onto the pies and crimp or fold at the edges to seal. Paint the top of the crusts with the remaining egg yolk. Optional to make a few small slashes for steam to escape.


Put the pie(s) back into the oven and bake for another 10 minutes at 425, then reduce the heat to 325 and bake for 12-15 more minutes (check to make sure they aren't browning too quickly, but the egg yolk should help them turn golden-brown.) Serve warm!