Smoky Pork & Black Bean Pie — Brazilian Black Bean Scotch Pie - Feijoada Scotch Pie
Scottish hot-water-crust pie filled with Brazilian feijoada smoky pork shoulder and black beans simmered with orange peel and bay, baked deep gold, served with a sharp tamarind brown sauce and kale on the side.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut pork into 1.5cm cubes. Season with 1 tsp salt and pepper. Dice onion. Mince 4 garlic cloves for filling and 4 garlic cloves separately for kale. Drain and rinse black beans. Strip kale leaves from stems and tear into bite-size pieces. Preheat oven to 400F.
Sear
Heat 4 tbsp olive oil in a heavy skillet over medium-high 90 seconds. Add pork in a single layer and sear 4-5 minutes turning often, until each side is deep mahogany.
Simmer
Reduce heat to medium. Add onion and cook 3 minutes until soft. Stir in filling garlic, smoked paprika, cumin, bay leaves, and orange peel 60 seconds. Add black beans, tomato paste, and chicken stock. Reduce to low and simmer 15-18 minutes until pork is tender and the stew turns thick and glossy. Lift bay leaves and orange peel out. Cool 5 minutes.
Build 1
Whisk flour and 0.5 tsp salt in a bowl. Melt lard in 200ml hot water in a small saucepan over medium until just simmering. Pour into the flour and stir quickly with a wooden spoon until a hot dough forms. Knead 60 seconds on a floured surface while still warm.
Build 2
Cut a quarter of the dough off and reserve for the lids. Press the larger pieces into two small 10cm wide and 5cm deep round molds or ramekins to form thick-walled cups. Spoon feijoada filling evenly into both cups. Roll lid discs 3mm thick, lay over the tops, crimp the seams, and cut a small steam hole in the center of each.
Bake
Whisk egg yolks with milk and brush over the pie tops. Slide both onto a sheet pan and bake 25 minutes until pastry is deep gold and the seams crisp.
Plate
Whisk tamarind paste, malt vinegar, brown sugar, and Worcestershire in a small bowl for brown sauce. Heat 2 tbsp olive oil in a skillet over medium 60 seconds. Add kale garlic and kale leaves and stir 3-4 minutes until kale wilts and edges char. Adjust salt off the heat. Lift each pie onto a plate, lay kale alongside, and spoon brown sauce into small bowls for dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.