Pork and Mushroom Pie

The Pug Hollow Humans realized that neither of us really like turkey, so this holiday season we're going a different route

Cream Cheese Pie crust: Make 1 day in advance

2 2/3 cups of all purpose flour (if you have Celiac substitute arrowroot flour)
16 tbsp salted sweet cream butter, cubed and frozen
1/4 tsp baking powder
1 tsp vanilla
8 oz cream cheese cut into 4 pieces
3  tbsp cold water
3 tbsp apple cider vinegar

 Using a food processor blend the flour, and baking powder, for 10 seconds. Add the cream cheese and process until the flour looks mealy. Add the vanilla, cold water and vinegar. Process again to mix. Add the butter. Process until the butter has been rendered to pea size at largest.

Remove the mixture from the food processor and knead until becomes a homogeneous single ball and is slightly stretchy.  Divide in half and form into a ball. Form each ball into a disk and refrigerate overnight.


Lay the first ball out onto a flat floured surface and use a rolling pin to roll the disk into a large enough circle to slightly more than cover the inside of your pie tin.
Place the lower crust into the pie tin and trim, leaving a 1 inch overhang.
Roll a second disk large enough to cover your pie, and set it aside.

Pork and mushroom pie

2 lbs ground pork (or sausage)
1 1/2 cups stock (chicken, beef or vegetable)
1 package mushrooms - chopped
1 cup onion - finely chopped
1/2cup green onion- chopped
1/2 cup parsley - chopped
1/2 cup crumbled goat's cheese
1 tsp. ground black pepper
2 bay leaves
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/4 tsp. nutmeg
1/4 tsp cinnamon
1/2 cup barley

In a large heavy skillet combine the pork and water.  Add onions, mushrooms, parsley, and spices. Bring to a boil. Simmer over low heat until most of the moisture is gone. Add salt to taste.  Cool well. Stir in goat's cheese and barley.
Fill your pie crusts, cover with upper crust and bake at 425℉ for 15 minutes. Reduce to 375℉ and bake for another 30 minutes or until golden brown. Cool for 15 to 20 minutes.