Jiangxi-style Pie and Mash

Ingredients

In this adaptation, the traditional British pie and mash is transformed into a Jiangxi-style dish by incorporating Jiangxi flavors and spices. The pie filling is made with Jiangxi-style braised pork, which adds a unique taste and texture to the dish. Additionally, the mashed potatoes are seasoned with Jiangxi-style spices, enhancing the overall flavor profile of the meal. We alse have the original recipe for Pie and Mash, so you can check it out.

• For the pie filling: For the pie filling:
• 500g (1.1 lb) Jiangxi-style braised pork, diced 500g (1.1 lb) Jiangxi-style braised pork, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• For the pie crust: For the pie crust:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 1/2 teaspoon salt 1/2 teaspoon salt
• 4-6 tablespoons ice water 4-6 tablespoons ice water
• For the mashed potatoes: For the mashed potatoes:
• 1kg (2.2 lbs) potatoes, peeled and cut into chunks 1kg (2.2 lbs) potatoes, peeled and cut into chunks
• 100g (1/2 cup) unsalted butter 100g (1/2 cup) unsalted butter
• 120ml (1/2 cup) milk 120ml (1/2 cup) milk
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 30g (total), 15g (saturated)
• Carbohydrates: 45g (total), 5g (sugars)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced Jiangxi-style braised pork to the pan and cook until browned.
4. 4.
   Stir in the soy sauce, rice wine, five-spice powder, sugar, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat and set aside.
5. 5.
   In a mixing bowl, combine the all-purpose flour and salt for the pie crust. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
6. 6.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
7. 7.
   While the dough is chilling, prepare the mashed potatoes. Boil the potato chunks in a large pot of salted water until tender. Drain the potatoes and return them to the pot.
8. 8.
   Add the butter and milk to the pot with the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
9. 9.
   Roll out the chilled pie crust on a lightly floured surface to fit the size of your pie dish.
10. 10.
    Place the pie filling in the dish and cover it with the rolled-out pie crust. Trim any excess dough and crimp the edges to seal.
11. 11.
    Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
12. 12.
    Serve the Jiangxi-style Pie and Mash hot, accompanied by a generous portion of creamy mashed potatoes.

Treat your ingredients with care...

• Jiangxi-style braised pork — For the best results, use tender cuts of pork such as pork shoulder or pork belly. If Jiangxi-style braised pork is not available, you can marinate regular pork in a mixture of soy sauce, rice wine, five-spice powder, and sugar for a few hours before cooking.

Tips & Tricks

• If you prefer a crispier pie crust, brush the top with an egg wash before baking.
• Feel free to add additional vegetables such as carrots or peas to the pie filling for extra flavor and texture.
• For a spicier twist, add a dash of chili sauce or chili flakes to the mashed potatoes.
• If you're short on time, you can use store-bought pie crust instead of making it from scratch.
• Leftover Jiangxi-style Pie and Mash can be refrigerated and reheated in the oven for a delicious meal the next day.

Serving advice

Serve the Jiangxi-style Pie and Mash hot, with a generous dollop of creamy mashed potatoes on the side. Garnish with fresh herbs such as parsley or chives for added freshness.

Presentation advice

To elevate the presentation, you can use a round pastry cutter to create decorative shapes from the pie crust scraps and arrange them on top of the pie before baking. This will add an attractive touch to the dish.