90 min
Cheshire-Style Pork and Apple Pie
Recipe GLPR1d25c6d779a281
A British-inspired savory pie filled with tender pork tenderloin, sliced potatoes, sweet apples, and caramelized onions with a hint of cayenne warmth. The filling is bound with a light white wine sauce and crowned with a golden puff pastry crust for an elegant, rustic main course.
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Ingredients
2 pounds pork tenderloin, cut into 1 1/2 inch pieces
Salt, to taste
Black pepper, to taste
2 tablespoons butter, divided
2 tablespoons extra virgin olive oil, divided
1 large onion, quartered and thinly sliced
2 cups potatoes, peeled and sliced 1/4 inch thick
3 medium apples, peeled, cored, and cut into 1/2 inch cubes
1/2 cup dry white wine
1 tablespoon light brown sugar
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon all-purpose flour
1 sheet puff pastry, thawed if frozen
1 egg, beaten with 1 tablespoon water
Directions
Pat the pork pieces dry with paper towels. Season generously with salt and black pepper.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the fat shimmers, working in batches to avoid crowding, sear the pork pieces on all sides until browned, about 8-10 minutes total. Transfer the browned pork to a plate.
Reduce heat to medium, then add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the same skillet. Add the sliced onion and cook slowly, stirring occasionally, until very soft and golden, about 10-12 minutes.
Sprinkle the flour over the onions and stir well to coat, cooking for about 1 minute until the flour is absorbed and begins to brown.
Pour in the white wine and scrape the bottom of the skillet to release any browned bits. Add the brown sugar, 1/2 teaspoon salt, and cayenne pepper, stirring until well combined.
Return the seared pork to the skillet and add the sliced potatoes and apple cubes. Stir gently to distribute the ingredients evenly.
Cover the skillet and transfer to a preheated 350°F oven. Bake for 45-50 minutes, or until the pork is tender (internal temperature of 160°F) and the potatoes are cooked through. Remove from oven and let cool for 10-15 minutes. The filling should be moist but not soupy.
Transfer the pork and apple filling to a 9-inch deep-dish pie dish, spreading it evenly.
Lay the puff pastry sheet over the filling, tucking the edges down along the sides and pressing gently to seal. Trim any excess pastry if needed.
Brush the pastry generously with the egg wash (beaten egg mixed with water).
Bake at 375°F for 25-30 minutes, until the pastry is puffed and deep golden brown.
Remove the pie from the oven and let it rest for 5 minutes before serving.
