SAVORY PORK, APPLE AND SAGE PIES
These pies are meaty and rich and just barely sweet from the currants and apples, with enough crumbly, buttery crust to envelop every bite.
Provided by Melissa Clark
Categories pastries, pies and tarts, main course
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- To make dough: In a food processor, pulse together the flour and the salt. Add butter and lard or shortening, and pulse until mixture forms coarse crumbs.
- Add ice water, 2 tablespoons at a time, pulsing briefly between additions, until mixture just comes together; it should not be wet. Form dough into eight equal balls; tightly wrap each ball in plastic wrap, flatten into a disk and refrigerate while you prepare filling.
- To prepare filling: Combine wine and currants in a small bowl and set aside. In a large skillet, heat oil. Add onion and garlic, and cook, stirring, until softened, 2 to 3 minutes. Increase heat to medium-high; add apple and cook until slightly softened, about 2 minutes. Stir in cinnamon, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute more. Add currants and wine, and cook, scraping up any browned bits, until liquid has evaporated, about 30 seconds. Let mixture cool slightly.
- In a large bowl, mix pork with remaining salt and pepper. Stir in the apple mixture, pine nuts and sage.
- Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
- On a lightly floured surface, roll one ball into a 6-inch round. Mound 1/8 of the filling on half the dough. Fold other half over filling and crimp edges to seal. Transfer pocket to baking sheet. Repeat with remaining dough and filling.
- Cut several slits into top of each pastry. Bake until crust is golden brown and filling is bubbling, 40 minutes. Let cool 15 minutes before serving.
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 23 grams, Carbohydrate 41 grams, Fat 46 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 19 grams, Sodium 383 milligrams, Sugar 7 grams, TransFat 2 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nawab Baloch
[email protected]These pies were a disaster! The crust was soggy and the filling was bland.
Ibanguwe Mekha
[email protected]I'm not sure what I did wrong, but my pies didn't turn out as good as the ones in the picture.
MR.NISAT ALI
[email protected]I had some trouble getting the pies to brown evenly, but overall they turned out well.
Gerry Worthington
[email protected]The crust was a little dry, but the filling was delicious.
Tasnim Sadiya
[email protected]These pies were a bit too sweet for my taste, but my kids loved them.
Shadava Elzy
[email protected]I'm not a big fan of pork, but I really enjoyed these pies. The apples and sage helped to balance out the flavor of the pork.
Hunter Labine
[email protected]I wasn't sure how the pork and apple would go together, but I was pleasantly surprised. The flavors complemented each other perfectly.
Nick Joseph
[email protected]The recipe was easy to follow and the pies turned out perfectly. I especially liked the addition of sage, which gave the filling a nice savory flavor.
Jayne Carpenter
[email protected]I made these pies for a potluck and they were a huge success. Everyone loved them!
Mohammad Aminul
[email protected]These savory pork, apple, and sage pies were a hit with my family! The filling was flavorful and juicy, and the crust was flaky and golden brown. I'll definitely be making these again.