Pork And Apple Pie Recipe

I absolutely adore this recipe because the combination of savory pork, sweet apples, and aromatic herbs wrapped in flaky puff pastry is simply irresistible. Plus, the comforting aroma that fills my kitchen as it bakes is pure magic and always gets me in the mood for cozy gatherings with friends.

The combination of savory and sweet in my Pork and Apple Pie recipe is utterly delightful. A filling of succulent ground pork, seasoned with sage and thyme, is perfectly complemented by the juicy sweetness of diced apples.

This balancing act between sweet and savory is part of why I love this recipe. And it gets better: it’s wrapped in a golden puff pastry that makes this dish look as good as it tastes.

Ingredients

Puff Pastry Sheet:
Flaky and buttery, it offers a dense, rich texture.

Ground Pork:
High in protein, imparts a delicious flavor.

Apples:
Natural sweetness, high in fiber and vitamin C.

Olive Oil:
Nutrient-dense, healthy fats boost flavor and are good for your heart.

Onion:
Contributes aromatic depth and a touch of sweetness.

Sage:
Herbaceous, complements pork, aromatic.

Thyme:
The fresh aroma adds delicate herbal undertones.

Dijon Mustard:
Pungent, contributes complexity, boosts umami flavor.

Ingredient Quantities

• 1 puff pastry sheet
• 1 egg, beaten
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 pound ground pork
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried sage
• 1 teaspoon fresh thyme leaves
• 2 large apples, peeled, cored, and diced
• 1 tablespoon all-purpose flour
• 1/2 cup chicken stock
• 1/4 cup raisins (optional)
• 1 tablespoon Dijon mustard

Instructions

1. Heat your oven to 400°F (200°C). Thaw the puff pastry if it is frozen.

2. In a big frying pan, warm the olive oil over a medium flame. Add the onion and the garlic and sauté until they are softened, around 3-5 minutes.

3. In the skillet, place the ground pork and break it apart with a spoon. Cook it until it has browned, which should take about 5-7 minutes.

4. Combine well to mix together the following ingredients: salt, black pepper, dried sage, and fresh thyme leaves.

5. Add the diced apples to the skillet and cook for an extra 3 minutes, till the apples start to soften.

6. Dust the flour over the pork mixture and stir. Pour the chicken stock into the mixture and stir until it thickens.

7. When using, the raisins are added with the Dijon mustard. For another 2 minutes, they are cooked with the mustard. After that, the skillet should be removed from heat, and the mixture is allowed to cool for a little bit.

8. Unroll the puff pastry on a floured surface so that it fits the dish for your pie. Position the pastry in the dish, pressing it gently into place, so it covers both the bottom and the sides of the dish.

9. Spoon the mixture of pork and apples into the puff pastry. If there is any excess pastry, fold it over the filling and brush it with beaten egg.

10. Place in the oven, which you have preset to the desired baking temperature, and set a timer for 25 to 30 minutes. Stay close to the oven, for you do not want to miss that moment when the pastry emerges, all golden and crisp. Serve warm, in generous portions. Enjoy!

Equipment Needed

1. Oven
2. Large frying pan
3. Wooden spoon or spatula
4. Sharp knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Medium bowl
9. Rolling pin
10. Pastry brush
11. Pie dish
12. Timer

FAQ

• Q: Can I use a different type of meat instead of pork?You can use other meats instead of ground pork, like turkey or chicken, for a flavor that’s only slightly different from the original.
• Q: Are there alternatives to puff pastry for this pie?Alternative options, like the shortcrust pastry, can be used. However, the flavor and texture will not be the same as the original dish.
• Q: How should I prepare the apples for the filling?A: Remove the skin, core, and cut the apples into tiny, equal-sized cubes. This way they will cook evenly and integrate into the pie filling.
• Q: Is it necessary to include raisins?A: Whether or not to include raisins is up to you. If you like your savories just that—savory—feel free to leave the raisins out. But if you’re okay with a slight sweetness, toss some in.
• Q: Can this pie be made ahead of time?You can make the filling ahead of time and store it in the fridge for up to a day. When you’re ready to serve, assemble everything and pop it in the oven.
• Q: What sides pair well with this pie?A: Pair it with a crisp green salad or some roasted vegetables for a balanced meal.
• Q: How do I prevent a soggy bottom crust?A: Make sure the filling isn’t too wet, and preheat your baking sheet to help the crust crisp up nicely.

Substitutions and Variations

1 tablespoon olive oil: Substitute with 1 tablespoon vegetable oil or butter for a slightly different flavor.
1 onion, finely chopped: Replace with 2 shallots if you want a less intense flavor.
2 garlic cloves, minced: Use 1 teaspoon garlic powder if you’re in a pinch.
1/2 teaspoon black pepper: Substitute with 1/4 teaspoon white pepper for a subtler heat.
1 teaspoon dried sage: Substitute with 1 teaspoon poultry seasoning for a similar herby, sage-like note.

Pro Tips

1. Chill the Filling Before filling the puff pastry, ensure the pork and apple mixture is cooled. This prevents the pastry from becoming soggy and ensures it stays crisp during baking.

2. Extra Crispy Pastry For a golden, crispy finish, brush the entire exposed pastry surface with the beaten egg. If you prefer a deeper golden color, add a pinch of salt to the egg wash.

3. Flavor Layering Consider adding a splash of apple cider vinegar or a spoonful of apple butter to the filling for an extra layer of depth and to enhance the apple flavor.

4. Puff Pastry Perfection If you’re using frozen puff pastry, make sure it’s fully thawed but still cold to make it easy to handle. Work quickly to prevent the butter in the pastry from melting before baking, which helps achieve a flaky texture.

5. Customize the Filling If you want more texture and flavor, consider adding chopped walnuts or pecans. They complement the apples and pork beautifully.