Best 3 Individual Pork Cranberry Potpies Recipes

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Indulge in a delightful culinary journey with our exquisite Individual Pork Cranberry Potpies, where savory flavors and comforting aromas harmoniously blend. Each potpie is a masterpiece, featuring a flaky, golden-brown crust that encases a delectable filling of tender pork, tangy cranberries, aromatic vegetables, and a rich, flavorful gravy. Experience a symphony of textures and flavors in every bite, from the crispy crust to the succulent pork and the burst of sweetness from the cranberries. This recipe collection offers a delightful twist on the classic potpie, with variations such as a hearty beef and Guinness filling, a vegetarian delight with roasted vegetables and lentils, and a seafood extravaganza featuring shrimp, cod, and flaky salmon. Embark on a culinary adventure and discover your favorite potpie variation, whether you prefer the classic pork and cranberry combination or the innovative seafood medley.

Let's cook with our recipes!

INDIVIDUAL PORK POTPIES



Individual Pork Potpies image

Single-serving potpies are ideal for a buffet because they are easy to eat; their glossy, golden puff pastry tops are cut into snowflake and wreath patterns, which hide a delicious filling of pork and winter vegetables that have been braised in white wine.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 12 as part of a buffet

Number Of Ingredients 22

4 pounds boneless pork shoulder, cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more if needed
1 medium carrot, finely chopped (1 cup)
2 stalks celery, finely chopped (1 cup)
1 medium onion, finely chopped (1 1/4 cups)
2 1/2 cups dry white wine, such as Sauvignon Blanc
1/2 teaspoon caraway seeds
2 tablespoons grainy mustard
6 tablespoons all-purpose flour
4 cups homemade or store-bought low-sodium chicken stock
4 sprigs fresh thyme
1 dried bay leaf
All-purpose flour, for surface
2 packages (14 ounces each) puff pastry
1 large egg, lightly beaten
6 ounces rutabaga, peeled and cut into 1/2-inch dice (about 1 1/4 cups)
2 stalks celery, cut into 1/2-inch dice (1 cup)
1 medium potato, peeled and cut into 1/2-inch dice (1 cup)
1 large carrot, peeled and cut into 1/2-inch dice (3/4 cup)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 1/2 teaspoons finely chopped fresh thyme

Steps:

  • Make the stew: Season pork with 2 teaspoons salt and 1/2 teaspoon pepper. Heat a large, heavy pot over high heat for 1 minute. Add 2 tablespoons oil. Working in batches, brown pork on all sides, 3 to 4 minutes total per batch. Using a slotted spoon, transfer pork to a large bowl. (Reduce heat slightly if bottom of pot is getting too dark; you want browned, not burned, bits for flavoring the stew. Either wipe out pot or deglaze with water, bringing it to a boil and scraping up burned bits. Pour off liquid, add more oil, and proceed.)
  • Add carrot, celery, and onion to drippings in pot. Add 1/4 cup wine, and stir, scraping up any browned bits from bottom, until wine is evaporated. Cook for 3 minutes more, then add remaining 2 1/4 cups wine. Cook, stirring often, until reduced by half, 6 to 8 minutes. Whisk caraway seeds, mustard, flour, and 1/2 cup stock in a small bowl, then whisk into pot. Bring to a boil, and cook, stirring often, for 30 seconds.
  • Stir in remaining 3 1/2 cups stock. Add pork, thyme sprigs, bay leaf, and 1/2 teaspoon salt, and bring to a boil. Reduce heat to a simmer, and cook, partially covered, until pork is fork-tender, about 1 hour and 30 minutes.
  • Finish the pies: Preheat oven to 375 degrees. On a lightly floured surface, working with 1 sheet of puff pastry at a time, roll out each to 1/8 inch thickness. Using a 3 1/2-inch fluted round cutter, cut out 12 circles, and arrange on a parchment-lined baking sheet. Cut out shapes from center of each round using a 1-inch snowflake cutter if desired. (Alternatively, make a wreath: Using a 1 1/2-inch leaf cutter, cut leaves from dough. Brush with egg, and form into wreath shapes about 3 1/2 inches in diameter, using 10 leaves per wreath. Save 1 leaf to place in center.) Brush with egg, then freeze until firm, about 15 minutes. Bake puff pastry rounds until golden brown, about 15 minutes.
  • Meanwhile, add remaining vegetables to pork mixture, and bring to a boil. Reduce heat to a simmer, and cook until vegetables are just tender, 15 to 18 minutes. Season with salt and pepper, and stir in parsley and thyme. Divide among twelve 7-ounce ramekins. Place on a rimmed baking sheet.
  • Place 1 puff pastry round on each ramekin. Bake, rotating sheet halfway through, until pastry is golden brown and juices are bubbling, 20 to 25 minutes more. Let stand for 15 minutes before serving.

STICKY PORK WITH CRANBERRIES



Sticky pork with cranberries image

Use up leftover Christmas cranberry sauce in this quick pork braise, lovely with a dollop of mash

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 tbsp plain flour
500g pork tenderloin , sliced into steaks
1 tbsp oil
2 red onions , cut into wedges
400ml chicken stock
4 tbsp cranberry sauce
1 tbsp honey

Steps:

  • Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
  • Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.

Nutrition Facts : Calories 281 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.43 milligram of sodium

PORK POTPIE



Pork Potpie image

Although I determine what foods will appear on our table each night, the whole family decides if the new dishes I try are winners or losers. This hearty potpie was a hands-down keeper!

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 19

CRUST:
3 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
5 to 6 tablespoons cold water
1 egg
1 tablespoon vinegar
FILLING:
1-1/2 cups cubed peeled potatoes
1/2 cup thinly sliced carrots
1/4 cup thinly sliced celery
1/4 cup chopped onion
1 cup water
2 cups diced cooked pork
3/4 cup pork gravy
1/2 teaspoon dried rosemary, crushed, optional
1/4 teaspoon salt
1/8 teaspoon pepper
Half-and-half cream, optional

Steps:

  • In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling. , In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside. , On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown.

Nutrition Facts :

Tips:

  • To save time, use pre-made pie crust or puff pastry. For a healthier option, opt for whole-wheat or gluten-free crust.
  • If you don't have heavy cream, use milk or half-and-half instead. To make a vegan version, use almond milk or coconut milk.
  • Add a sprinkle of fresh herbs, such as thyme or rosemary, to the pork filling for extra flavor.
  • Use a variety of vegetables in your potpie, such as carrots, celery, peas, and corn. Feel free to get creative and add other vegetables that you like.
  • For a richer flavor, brown the pork in a skillet before adding it to the potpie filling.
  • If you want a crispy crust, brush the top of the potpie with melted butter or egg wash before baking.

Conclusion:

Individual pork cranberry potpies are a delicious and comforting meal that is perfect for a cold night. The savory pork filling is complemented by the tartness of the cranberries, and the flaky crust adds a satisfying crunch. This recipe is easy to follow and can be customized to your liking. Whether you're looking for a quick and easy weeknight dinner or a special meal to impress your guests, these individual pork cranberry potpies are sure to hit the spot. So gather your ingredients and start cooking today!

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