This is my updated version of England's Cheshire Pork Pie which was documented in the 18th century. Basically, it was layers of raw pork and apples seasoned with a a little nutmeg and white wine, encased in a short crust pastry. It seemed a little "blah" to me so I fiddled around with it, omitting the nutmeg, browning the pork and adding potatoes and onions and then covering with puff pastry. —inpatskitchen
about 6 servngs
pork tenderloin, cut into 1 1/2 inch pieces
Salt and pepper to season the pork
extra virgin olive oil, divided
large onion, quartered and then thinly sliced
potatoes, peeled and sliced 1/4 inch (about 3 smallish potatoes)
medium apples, peeled, cored and cut in 1/2 inch cubes ( I used 2 Granny Smith and 1 Honeycrisp)
dry white wine
light brown sugar
sheet puff pastry from a 17.3 ounce package
egg beaten with 1 tablespoon water
In This Recipe
Heat 1 tablespoon each of the butter and oil in a large sauté pan. Season the pork pieces generously with salt and pepper and then brown them in batches. Remove them to a bowl once browned.
Add the remaining butter and oil to the pan and sauté the onions. Once they have softened a bit, add the potato slices and continue to sauté and stir for a few minutes.
Add the apples and sauté and stir for a few more minutes. Stir in the sugar, salt, cayenne and flour.
Add the wine and cook until the mixture begins to thicken a bit. Now add the pork pieces and mix thoroughly.
Transfer the mixture to a high sided baking dish (about 9 x11 inches with 3 inch high sides).
Roll your puff pastry sheet to fit over the top of the casserole dish and tuck in the excess dough. Brush the top with the egg wash and vent the top. Bake in a pre heated 400F oven for 40 to 50 minutes until the crust is nice and brown. Let stand for about 10 minutes before digging in.