Meat Pies with Bacon Crust

Here is a first course to satisfy the hungriest of guests. The recipe is courtesy of a friend in Iowa where pigs–and corn–may be found in great abundance.

2 cups all-purpose flour
1 teaspoon salt
⅔ cup bacon fat, well chilled
¼ cup cold water
¾ pound ground pork (or a mix of pork and beef)
½ teaspoon each salt and freshly ground pepper
1 teaspoon dried rubbed sage
Pinch of cayenne (optional)
½ cup dry bread crumbs
1 egg, beaten

Equipment: Food processor
4½” circle cutter
2½” circle cutter
12-count muffin tin
Natural gas oven

Makes 10 pies.

Preheat oven to 375 degrees.

To make the pie dough, place flour and 1 teaspoon salt in a food processor and process for a few seconds to mix together. Add the bacon fat and pulse until the mixture resembles large crumbs. Add the cold water a little at a time while pulsing, just until the mixture forms a dough; you may not need to use all the water. Remove the dough from the processor, wrap tightly in plastic wrap, and refrigerate for an hour. The dough may be made a day in advance and refrigerated until ready to use.

For the filling, mix together the ground meat, salt, spices, bread crumbs, and one tablespoon of beaten egg. Mix gently until well combined.

Take two-thirds of the dough and roll it out large enough to cut 10 circles with the 4½” cutter. Combine the dough scraps with the remaining third of the dough and cut out 10 smaller circles.

Press the larger dough circles into the muffin tin, leaving the two areas in the middle of the tin empty. Divide the filling evenly among the 10 pies and top each with a small dough circle. Pinch the edges all around to seal the pies and brush the tops with the beaten egg. Cut a small slit in the center of each pie.

Bake for 25 to 35 minutes or until the pastry is a nice golden color. Cool the tin on a wire rack for 10 minutes, then remove the pies, and serve warm.