In this week’s Pintful beer column, I explored how to pair beer with food.
John Holl, the editor of All About Beer magazine, provided some expert advice for the piece. He recently authored “The American Craft Beer Cookbook,” which is filled with good tips and recipes that incorporate beer into food.
One of the recipes in his new book is from our backyard: Fullsteam Brewery’s Pork and Porter Hand Pie. He graciously agreed to share the recipe from the book. Grab a growler at Fullsteam in Durham to go with this recipe. And enjoy.
2 cups all-purpose flour
1/2 cup fine-ground cornmeal
1 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water
1/2 tablespoon extra-virgin olive oil
1 cup finely chopped yellow onion
2 medium garlic cloves, finely chopped
1/2 pound ground pork
1/2 pound ground pork sausage
3 Granny Smith apples, peeled, cored, and cut into 1-inch cubes
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1/2 cup porter or smoked porter
1 teaspoon finely chopped fresh sage leaves
1 teaspoon finely chopped fresh thyme leaves
Coarse salt and freshly ground black pepper
1 egg, lightly beaten