SAVORY PORK, APPLE AND SAGE PIES

Savory Pork, Apple and Sage Pies image

These pies are meaty and rich and just barely sweet from the currants and apples, with enough crumbly, buttery crust to envelop every bite.

Provided by Melissa Clark

Categories pastries, pies and tarts, main course

Time 1h50m

Yield 8 servings

Number Of Ingredients 17

Ingredients

2 1/2 cups all-purpose flour, more for rolling dough
1/2 teaspoon kosher salt
14 tablespoons unsalted butter, chilled and cut into pieces
6 tablespoons good-quality lard or vegetable shortening, chilled and cut into pieces
1/4 to 1/3 cup ice water, more as needed
3 tablespoons dry white wine
2 1/2 tablespoons dried currants
2 1/2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 large garlic clove, minced
2 Granny Smith apples, peeled, cored and cut into 1/4-inch dice
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
3/4 pound ground pork
1/4 cup toasted pine nuts
1 tablespoon chopped fresh sage

Steps:

To make dough: In a food processor, pulse together the flour and the salt. Add butter and lard or shortening, and pulse until mixture forms coarse crumbs.
Add ice water, 2 tablespoons at a time, pulsing briefly between additions, until mixture just comes together; it should not be wet. Form dough into eight equal balls; tightly wrap each ball in plastic wrap, flatten into a disk and refrigerate while you prepare filling.
To prepare filling: Combine wine and currants in a small bowl and set aside. In a large skillet, heat oil. Add onion and garlic, and cook, stirring, until softened, 2 to 3 minutes. Increase heat to medium-high; add apple and cook until slightly softened, about 2 minutes. Stir in cinnamon, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute more. Add currants and wine, and cook, scraping up any browned bits, until liquid has evaporated, about 30 seconds. Let mixture cool slightly.
In a large bowl, mix pork with remaining salt and pepper. Stir in the apple mixture, pine nuts and sage.
Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
On a lightly floured surface, roll one ball into a 6-inch round. Mound 1/8 of the filling on half the dough. Fold other half over filling and crimp edges to seal. Transfer pocket to baking sheet. Repeat with remaining dough and filling.
Cut several slits into top of each pastry. Bake until crust is golden brown and filling is bubbling, 40 minutes. Let cool 15 minutes before serving.

Nutrition Facts : @context http, Calories 631, UnsaturatedFat 23 grams, Carbohydrate 41 grams, Fat 46 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 19 grams, Sodium 383 milligrams, Sugar 7 grams, TransFat 2 grams