On every large and small farm there is always much work to do before the first snowflakes fall. This time of year I’m spending a lot of time outside putting the gardens to bed, winterizing the chicken coop, stocking the root cellar and finishing up an outdoor tree office.
Since the days are getting shorter, my conscience isn’t a fan of me taking long breaks. To help power through the outdoor chores in this now flannel weather, I’ve been consuming a lot of pie, specifically meat pies. I’ve really been enjoying the convenience of hand pies, and I’m hoping I can convince you to make a few yourself. You can make a ton up ahead of time, slide them into your flannel coat pocket and let your body heat from the labor re-warm it up ;)
I’ve also been falling in love with this new chef's knife by Artisan Revere. I’m not one to hock other peoples wears unless I really believe in them, I’m amazed at how well this knife keeps an edge and almost weighs nothing. I highly recommend them, check it out.
MUSTARD + APPLE BRAISED PORK HANDPIE
yield: 4 handpies
1 1/4 cups (160 g) all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
8 Tbsp (1 stick, 112 g) chilled unsalted butter, cut into 1/2 inch cubes
3 to 4 Tbsp ice water, very cold
1 egg lightly beating with 1 tablespoon of water
2 ½ tablespoons extra virgin olive oil
¾ pound ground pork
1 medium onion, chopped