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
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Mirza Jan
[email protected]I'm not sure what I did wrong, but my pies turned out really dry. I think I must have overcooked them.
Melina Davis
[email protected]I would definitely make these pies again. They were a big hit with my family and friends.
Lori Moore
[email protected]These pies were very easy to make. I was able to put them together in about 30 minutes.
Bett Kiplangat
[email protected]The crust on these pies was amazing! It was flaky and buttery.
Md. Humayun Kobir
[email protected]These pies were a bit too sweet for my taste. I think I would use less sugar in the filling next time.
Maish Mchelxea
[email protected]I really enjoyed the combination of flavors in these pies. The pork, apples, and sage were a perfect match.
Gwen Rippy
[email protected]These pies were just okay. I think I would have preferred them with a different type of cheese.
Anamul haqe
[email protected]The crust on these pies was a bit tough. I think I would try a different recipe for the crust next time.
Ty Jenkins
[email protected]These pies were a bit too salty for my taste. I think I would reduce the amount of salt in the filling next time.
Rais Abid
[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.
Ylli Vija
[email protected]These pies were delicious! I made them for a potluck and they were a big hit. Everyone loved the combination of flavors.
Richy Geb
[email protected]I followed the recipe exactly and the pies turned out great. The only thing I would change is to add a bit more salt to the filling.
Khadar updirahmaan
[email protected]These pies were a hit! The filling was savory and flavorful, with the pork, apples, and sage complementing each other perfectly. The crust was flaky and golden brown. I will definitely be making these again.