NY-IRISH-L Archives
Archiver > NY-IRISH > 2007-03 > 1174782946
From: <>
Subject: Re: [NY-IRISH] PORK CISTE (pork & apple casserole pie), recipe
Date: Sat, 24 Mar 2007 20:35:46 -0400
References: <e194a7930703240606r4c4729d3x5005b3f3771300c0@mail.gmail.com><000101c76e1c$a0e17be0$078f454b@HIGGINS>
In-Reply-To: <000101c76e1c$a0e17be0$078f454b@HIGGINS>
Císte (note the accent mark on the i) means 'cake'. The Irish name for this
is císte muiceola / cake of pork.
Le gach dea-ghuí / Best, - Jerry
-----Original Message-----
From: [mailto:]
On Behalf Of Clare Higgins
Sent: Saturday, March 24, 2007 9:59 AM
To:
Subject: Re: [NY-IRISH] PORK CISTE (pork & apple casserole pie), recipe
What does the word "ciste" mean?
Looks absolutely delicious. I sent it to my sister, who's an excellent cook.
Thank you1
-----Original Message-----
From: [mailto:]
On Behalf Of Pat Connors
Sent: Saturday, March 24, 2007 9:07 AM
To: ny irish; ; ;
;
Subject: [NY-IRISH] PORK CISTE (pork & apple casserole pie), recipe
Thanks to the Irish Heritage Newsletter...sounds interesting.
PORK CISTE (pork & apple casserole pie)
A pie casserole made with pork and apple filling topped with crust.
PASTRY CRUST:
1 cup flour
1/2 teaspoon salt
3 Tablespoons lard
2 to 3 Tablespoons cold water
PORK AND APPLE FILLING:
1 1/2 pounds lean pork, cut into 1-inch cubes
1 cup water
1/2 cup chopped onion
1 teaspoon crumbled dried sage leaves
3/4 teaspoon salt
1/2 cup milk
1/4 cup all purpose flour
2 large tart apples, peeled, cored, sliced
1 Tablespoon sugar
FOR GLAZE:
1 egg yolk
1 Tablespoon milk
FOR THE PASTRY CRUST: Combine flour and salt, mixing well. Cut in lard
until mixture resembles coarse meal. Add water a Tablespoon at a time,
while stirring with a fork, just until mixture holds together. Form into
ball. Cover with plastic wrap; refrigerate.
FOR THE FILLING: Brown pork in large saucepan over moderate heat, stirring
frequently. Add water, onion, sage, and salt; mix well. Cover; simmer over
low heat 30 minutes or until meat is tender.
Combine milk and flour; stir to form smooth mixture. Add to pork mixture in
saucepan, stirring constantly to prevent lumps from forming. Cook over low
heat until thickened and bubbly. Pour 1/2 of pork mixture into 1 1/2 quart
lightly greased casserole. Top with apples; sprinkle with sugar. Add
remaining pork mixture.
Roll pastry crust. Turn out dough onto lightly floured board; roll to fit
casserole dish. Place over meat mixture. Turn under small margin of pastry
around edge of casserole; crimp edge. Cut several steam vents in pastry.
Beat egg yolk and milk together; brush crust well with egg wash. Bake at
450 F. for 10 minutes. Reduce heat to 350 F. and bake 25 minutes more.
Serve hot. Makes 4 to 5 servings.
International Creative Cookbooks Irish Cooking
--
Pat Connors, visiting Port Charlotte FL
http://www.connorsgenealogy.com
====NY-Irish Mailing List====
Don't forget to check out the NY-Irish mailing list website. Also,
check/add your NY-Irish surnames on the Surname Registry:
http://www.connorsgenealogy.com/NYIrishList/
-------------------------------
To unsubscribe from the list, please send an email to
with the word 'unsubscribe' without the quotes
in the subject and the body of the message
====NY-Irish Mailing List====
Don't forget to check out the NY-Irish mailing list website. Also,
check/add your NY-Irish surnames on the Surname Registry:
http://www.connorsgenealogy.com/NYIrishList/
-------------------------------
To unsubscribe from the list, please send an email to
with the word 'unsubscribe' without the quotes
in the subject and the body of the message
This thread: