Portuguese sausage and clam pie

Pies
portuguese sausage and clam pie

The weather has cooled down. That means less stress on the pigs so it is time to butcher them. That also means it is sausage making time which is one way to preserve the large amounts of pork scraps from the pig. This pie is a great way to end a day of hard work. It is a way to say good-bye to Summer, the clams, and hello Fall, the pork. Pork and clams are actually a classic Portuguese combination that I took and made into this pie. While it doesn’t contain a lot of vegetables it is meant to be served with a salad of mixed greens and a nice vinegarette. The dough is more like a short dough so it is tender and needs a gentle hand. Don’t fret save the scraps and patch any would be holes. The egg wash is meant to give the crackle crust and this won’t happen unless you let the crust rest after coating it with the wash. Notice also it is baked in a nine inch round and two inch deep pie pan, I want more filling to crust when it comes to a savory pie. A nice chenin blanc would be great with this.

0

16

0

Comments