Thyme Crusted Pork Tender Loin

2 1/4 teaspoons salt
2 teaspoons pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons dried thyme
3 pounds pork tenderloin (will probably be in 3 pieces)

Mix together the salt, pepper, and thyme and roll the tenderloins in the mixture, pressing the seasonings onto the surface of the meat. Place meat on a rack set in a roasting pan and bake in a preheated 350 degree oven for 1 hour to 1 hour and 20 minutes, depending on thickness. It will usually reach 160 degrees after one hour of roasting.

So, if the meat is taken out of the oven when the temperature is:

145 degrees it will be about 150 degrees when you serve it, and the slices will be somewhat pink and moist;

150 degrees it will be about 155 degrees when you serve it, and the slices will be just a bit pink and moist;

160 degrees it will be about 165 degrees when you serve it, and the slices will not have a pink tinge but the meat will be moist.

Slice across the grain to serve.

Steak and banger Pie

This pie is made using cubed up steak, English banger's (Specialty stores carry these) mushrooms, leeks and homemade beef stock simmered till the steak is very tender.  To make the beef stock I use ox tails rolled in flour and simmer for hours upon hours with salt, pepper, pepper flakes and water.
I used hot water pastry for the crust.  I let the filling cool and sort of jell so it's not too runny before I put the filling into the pie.

Full day of baking savory pies.

Today I'm making steak and banger pie, and pork pies.  For the pork pies I wash and sterilize my meat grinder then grind pork butt, bacon, and ham all together.  I add nutmeg, mace, salt and pepper for seasoning.  One large onion and I grind 4 Hawaiian rolls and add them to the mixture along with 2 eggs and about 3/4 cup water.  I used the traditional hot water pastry for these.  You can find the recipe on my recipe page.  :)
Assemble the pies and cook at 375 degrees for 40 minutes...

French game pie baking pate tin mold

I found and bid on a vintage French game pie baking pate tin mold on Ebay and to my surprise I was the winning bidder.  I was shocked that it arrived in only a couple days.  I am so excited about this purchase and am busily thinking about what my first pie will be.  I'm thinking about a pork pie, then a steak pie and maybe a curried lamb pie.  Oh the options are limitless.  I purchased this pie pan because I seen the most beautiful meat pie I had ever seen.   I will show you soon my pie creations.

Puff pastry

2 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 cup unsalted butter, chilled
1/4 to 1/2 cup ice water

1) Combine the flour and salt in a mixing bowl. Cut in half of the chilled butter with a pastry blender until the butter/flour mixture resembles granola. Work quickly to keep the butter as cold as possible.

2) Dice the remaining butter and add to the butter/flour mixture in the bowl. Work in the new butter until it is the size of dried cranberries. You can flatten the pieces slightly with your fingers as you go along, creating leaves of butter coated in flour.

3) Sprinkle about half of the ice water over the butter/flour and work gently, adding more water as needed until the dough forms a rough mass. Knead the dough for about 30 seconds.

4) Divide the dough in half and press gently into 2 discs. You should still be able to see bits of butter in the dough. Wrap each disc in plastic wrap and refrigerate for 30 minutes. You can keep the dough in the fridge up to overnight if desired.

I've used the puff pastry to make this potato, sausage and egg tart.  The crust is a very flaky one that lends itself well in t his savory pie.