I’m just going to go ahead and announce that it is officially Autumn. We can just round up the month and call it Autumn, now, cool? Cool.
For colder weather, I have a delicious stew of pork and peppers called Pörkölt. This Hungarian recipe is actually pretty basic, so I stepped it up a notch, and made Pörkölt Pie. I’ve included a revised Pie Dough recipe, so everything you need to know is right in this post!
I grabbed the base of this recipe from Gundel’s Hungarian Cookbook by Karoly Gundel (if you’ve ever opened a Hungarian cookbook before, it was likely this one. There really are very few). The recipe reminded me of why I love Eastern European cooking: the majority of the ingredient amounts aren’t really specified. This is why I occasionally say “a pinch of this” or “a few rounds around the pot”; this is how we cook. It’s almost like a special chef language.
That being said, we’re starting with the Pie Dough portion of this recipe.
All Purpose Flour – 8 oz.
Bread Flour – 4 oz.
Salt – 1 tsp.
Shortening – 4 oz.
Butter – 4 oz. room temp.
Cold Water – 7 oz.
- Combine both flours and salt in a bowl. You can use either a mixer with a paddle attachment or mix by hand in a bowl. I actually suggest doing the hand method for Pie Dough.
- Cut in shortening and butter. Use your hands to mostly mix in the fat. Pieces of shortening and butter should still be visible in the flour.
- Pour the cold water in a slow stream. Use one hand to start mixing the dough. When all the water is poured, use your hand to fully mix the dough together. Do not over mix.
- Wrap your pie dough in plastic wrap, and allow to rest in the refrigerator for 3 hours.
Great! Now you can get your pot of Pörkölt going!
Butter – 1 TB
Yellow Onion – 1/2 of whole, diced
Stewing Pork – 1 1/2 lbs. cut into 1-2 in. cubes
Hungarian Paprika – 1 TB
Salt – 1/2 tsp.
Garlic – 1 lg. clove, minced
Green Bell Pepper – 1/2 of whole, diced
Caraway Seed – 1/2 tsp.
Mustard Powder – 1/2 tsp.
Beef Broth – 1 c.
Roma Tomato – 1 whole, diced
- In a large stewing pot, melt the butter. Add the onion. Cover the pot and cook on medium until the onion are slightly cooked through and lightly browned.
- Add in stewing pork. Use a spoon to stir the ingredients until the pork is cooked. The pork should be lightly browned or grilled.
- Add the Hungarian paprika and stir rapidly until it’s fully combined with the onions and pork.
- Add salt, garlic and green bell pepper. Cover the pot, and allow ingredients to cook on low heat until the pepper become al dente. Occasionally stir to avoid burning.
- Add caraway seed, mustard powder, beef broth and tomato. Use your spoon to help deglaze the pot. Cover, and cook on medium until beef broth boils.
- Keep the pot covered, and allow ingredients to simmer for 1 hour. Stir the pot every now and then.
- Uncover the pot and allow to simmer until the juices are almost entirely evaporated (about 15-20 minutes). This stew has very little to no liquid. Set aside to cool.
If you only want Pörkölt, you can serve this stew with mashed potatoes or dumplings. Yum!
- Pull pie dough out of the fridge. On a floured surface, roll your dough out to 1/4 inch.
- Use a ramekin or souffle cup to measure and cut a circle for the pie dough top. Make sure the circle is about a half inch wider than the ramekin. Start with 4 circles.
- Fill each ramekin with the cooled Pörkölt. It’s okay to go a little over the top of the ramekin. This will make the pie dough top look much nicer.
- Place a pie dough circle over each ramekin. Press the ends of the pie dough onto the edges of the ramekin to seal it in place. You can brush melted butter over the top, if you wish (I did). Use a small knife or kitchen scissors to cut slits on the top of the pie. This allows steam to escape and helps the pie dough avoid shrinkage.
- Bake the Pörkölt Pie in a 450 degree oven for 15 minutes. Then, turn the oven to 350 degrees and bake for approx. 17 min. or until the pie dough is crisp and browned.
I know this was a lot, guys, but it’s worth it!!!!
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