Ingredients with Measurements:
- 1 lb. pork shoulder, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- 1/2 cup dried apricots, chopped
- 1/4 cup fresh sage leaves, chopped
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
4. Stir in the chopped apricots, sage, salt, and black pepper.
5. In a small bowl, whisk together the chicken broth, heavy cream, and flour. Pour the mixture into the skillet and stir until well combined.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
7. Transfer the mixture to the pie dish.
8. Roll out the puff pastry on a lightly floured surface to fit the top of the pie dish. Place the pastry on top of the filling, pressing the edges to seal.
9. Brush the beaten egg over the top of the pastry.
10. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 410
Fat: 24g
Carbohydrates: 28g
Protein: 20g
Sodium: 400mg
Sugar: 8g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or tenderloin.
- Dried apricots can be substituted with dried cranberries or raisins.
- Fresh sage can be substituted with dried sage.
Variations:
- Add chopped apples or pears for a fruity twist.
- Use ground pork instead of cubed pork.
- Add a layer of mashed potatoes on top of the filling before adding the pastry.
Tips and tricks:
- Make sure to brown the pork well to develop flavor.
- Use a sharp knife to cut the pastry to prevent it from sticking.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a side of green salad.
Garnishes:
Garnish with fresh sage leaves or chopped apricots.
Pairings:
Pair with a glass of red wine, such as Pinot Noir or Syrah.
Suggested side dishes:
Serve with roasted vegetables or mashed potatoes.
Troubleshooting advice:
- If the pastry is browning too quickly, cover it with foil.
- If the filling is too thin, add more flour to thicken it.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pork pies have been a popular dish in England since the Middle Ages. They were often made with leftover pork and pastry scraps.
Flavor profiles:
The pork, apricot, and sage combination creates a sweet and savory flavor profile.
Serving suggestions:
Serve the pie hot with a side of vegetables or salad.
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