By Gabriele Caglio
Pork Cheek Brisé Pie
33 steps
Prep:1hCook:3h 30min
Updated at: Thu, 01 Jan 2026 18:11:48 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
5
Low
Nutrition per serving
Calories551.3 kcal (28%)
Total Fat53.3 g (76%)
Carbs10.5 g (4%)
Sugars3.8 g (4%)
Protein7 g (14%)
Sodium430.7 mg (22%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4Pork cheeks
30gCarrot
30gCelery stalk
30gonion
30gRed wine
tomato paste
garlic clove
olive oil
salt
bay leaf
rosemary
juniper berries
For the brisé dough
Pumpkin Cream
Instructions
Step 1
Chop carrot, celery, and onion.
Step 2
Sauté vegetables with olive oil, bay leaf, rosemary, and juniper berries.
Step 3
Heat olive oil in another pan.
Step 4
Add garlic and rosemary.
Step 5
Brown the pork cheeks well.
Step 6
Season with salt.
Step 7
Add tomato paste to the vegetables.
Step 8
Add the browned pork cheeks.
Step 9
Pour in the red wine.
Step 10
Let the alcohol evaporate.
Step 11
Cover with a lid.
Step 12
Cook on low heat for about 3 hours.
Step 13
When tender, shred the pork cheeks by hand.
Brisé dough
Step 14
Mix butter and flour.
Step 15
Add the egg.
Step 16
Work quickly until combined.
Step 17
Form a dough ball.
Step 18
Wrap and rest in the fridge until needed.
Pumpkin Cream
Step 19
Clean the pumpkin by removing skin and seeds, then cut into cubes.
Step 20
Heat olive oil on low heat, add the pumpkin, cover with broth and add bay leaves, then cover with a lid.
Step 21
Cook gently until the pumpkin softens, adding liquid if needed, and stir to break it down into a cream.
Final Step
Step 22
Roll out the brisé dough.
Step 23
Place it in a buttered mold.
Step 24
Add the pork filling.
Step 25
Cover with another layer of brisé.
Step 26
Brush with egg yolk.
Step 27
Add a second thin layer of brisé.
Step 28
Brush again with egg yolk.
Step 29
Make small holes on top.
Step 30
Bake at 180°C for 30 minutes.
Step 31
Serve a slice with pumpkin cream.
Step 32
Add a spoon of cooking sauce.
Step 33
Finish with fresh thyme.
Notes
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