Four years ago, the very talented Eric Lanlard wrote Tart It Up: Sweet and Savory Tarts and Pies. Growing up in Brittany, he was native to a land of pork and apples. This Pork and Cider Pie is a classic dish, ideal for these last lingering March nights.
The ingredient list here is long, reflecting the fact that this is one of those treasured recipes that takes both time and love. Actually, the preparation time here is short, 20 minutes, and the cooking time is only 55 minutes. So, even with a late start on a Sunday afternoon, you can assemble, cook, and dine in less than two hours.
Apples and whole-grain mustard and dry cider make this a very French dish. Eric suggests you serve this with steamed vegetables glazed in butter with sea salt crystals and chunks of rustic bread. He didn’t mention it, but a glass of cider would be quite the complement.
Pork and Cider Pie
Yield: serves 4
Ingredients:
- 2 teaspoons olive oil
- 1 pound cured ham steak, coarsely chopped
- 1 red onion, finely chopped
- 2 Granny Smith or Pippin apples, peeled, cored, and diced
- 2 red-skinned or white round potatoes, peeled and diced
- ⅔ cup dry cider
- ⅔ chicken stock
- 2 teaspoons whole-grain mustard
- 2 bay leaves
- 1 tablespoon finely chopped thyme
- 1 tablespoon butter
- 1 tablespoon all-purpose flour, plus extra for dusting
- 11 ½ ounces store-bought puff pastry or homemade
- 1 egg, beaten
- Salt and freshly ground black pepper
Preparation:
Preheat the oven to 350°F.
Heat the olive oil in a skillet. Add the cured ham and sauté until lightly golden. Add the onion, apples, potatoes, cider, stock, mustard, bay leaves, and thyme. Simmer for 5 minutes, then season with salt and pepper.
Put the butter and flour into a small bowl and mix together to make a paste. Blend in a little of the sauce from the cured ham, then stir the mixture back into the skillet. Simmer over medium heat until the sauce has thickened and become smooth and almost glossy. Pour into a 1 ½ quart ovenproof dish, about 8 x 6 x 2 inches.
Roll out the pastry on a lightly floured surface to ¼ inch thick. Brush the rim of the dish with some of the beaten egg, cover the pie with the pastry, and trim off any excess. Press the pastry edges against the rim of the dish to seal and brush the top with beaten egg. Make a couple of holes in the center of the pastry to let the steam out, then bake in the oven for 35-40 minutes, or until the pastry is well risen and a rich golden color.
Source: Tart It Up!: Sweet and Savory Tarts and Pies