Tuesday, August 4, 2009

Pork and Apple Pies

Adapted from Robbing Peter

I love meat pies! These savory and sweet little babies were great and had a very interesting mingle of flavors. They are great for freezing and reheating later for lunch or light dinner.

Makes about 12 small pies (serves 3-4)

Pastry Dough
3 cups flour
1 egg
1/2 cup butter (112 grams)
1 cup milk
1/2 tsp salt

Pork and Apple Filling
1/2 lb pork
1 apple, grated
1 onion, roughly chopped
1/2 cup grated cheddar cheese (we used Edam)
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/4 tsp ginger

Sweet Onion Gravy
1-2 Tbsp butter
1/2 onion, minced
1 clove garlic, minced
1/2 tsp red pepper flakes
1 tsp thyme
1 Tbsp flour
1 1/2 cups stock
1/2 cup applesauce (or 1 grated apple)
salt and pepper to taste

Start by making the dough. Mix flour and salt, cut in butter. Add the yolk of the egg (set the white aside) along with milk a little at a time until mixed well. Knead until soft on a floured surface and let rest in the fridge for at least 30 minutes.

Preheat the oven to 375 (190 C). While the dough is resting, cook pork with spices in a frying pan until brown; drain grease and set aside. In the same pan, saute onion until soft and golden, then add grated apple and cook for 3-4 minutes. Combine pork with the onion/apple mixture and mix well. Add in the cheese, mix again and set aside.

Roll out the dough very thin (1/8 of an inch) and cut out circles using a small bowl. Spoon 1-2 tablespoons of the pork mixture onto one side of the dough circle, trying to avoid the edges. Gently wet the edge of the pie circle with a few drops of water and fold the pies into half moon shapes, keeping the filling inside. Press the edges together to seal and crimp with a fork.

Bake on a baking sheet for 40 minutes at 375 (190 C). While the pies are baking, prepare the gravy. Saute the garlic and onion in the butter. After a few minutes, add in the spices and flour, stirring constantly. Slowly add in the stock and heat until boiling before adding the apples. Let the sauce simmer on low for 2-3 minutes and remove from heat.

Serve pies warm with gravy

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