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Apple pork pie with caramelized onion crust

Sometimes I get these crazy ideas into my head. I experiment a lot in the kitchen and sometimes they work and sometimes they don’t. Most of these experiments don’t get their own post here. Then there are times like today when I stumble across something so unexpected and tasty I can’t wait to share it
Course Appetizer, Brunch
Cuisine Experimental
Level Intermediate
Main Ingredient Flour, Fruit, Pork

Ingredients

for crust

  • 1 onion large
  • 2 cups flour
  • 1 tablespoon sugar
  • 2 cultured unsalted butter sticks frozen (1/2 lb)
  • 1/4 cups water ice cold

for filling

  • 1 tablespoon flour
  • 2 teaspoons dark brown sugar
  • 1/2 teaspoon sage
  • 1/2 teaspoon allspice
  • 1/8 teaspoon cloves
  • salt pepper and
  • 2 fuji apples medium peeled cored and chopped
  • 2 pork chops small (1" thick, brined then chopped into 1/2"cubes)
  • 1 tablespoon pork olive oil if using lean , add

Instructions

  1. Slice the onion as thinly as possible and toss with a large pinch of salt. The salt helps breaks down the cell walls and speeds up caramelization. Add about 2 tsp of olive oil to a pan over medium heat and fry the onions until they are very soft and a light beige all the way through. Allow them to cool to room temperature then put them in the freezer.
  2. Put the flour and sugar in the bowl of a food processor. Cut the frozen butter into small cubes then add to the food processor along with the caramelized onions. Pulse for 1 second at a time until the mixture resembles pea sized pebbles. Add 1/4 C of ice cold water and pulse until the mixture just starts to come together (but is still crumbly). Dump it out onto a work surface and quickly form into 2 round pucks. Wrap in plastic and refrigerate at least 1 hour.
  3. For the filling, combine the flour, sugar, spices, salt and pepper in a small bowl and stir to combine. Cut the apples and brined pork and put them in a bowl. Sprinkle the flour mixture over the apples and pork and mix to evenly coat. If your pork is very lean, add about a tablespoon of olive oil to the mix.
  4. Move the oven rack to the lower middle position and pre-heat the oven to 450 degrees F.
  5. Lightly flour a work surface and roll out one puck of dough until about 1/8" thick. Fold the top edge to the center then fold the bottom edge to the center. Fold the rounded bits to the left and right over to make an envelope shaped rectangle (see photo above). Flip the dough and roll this out trying to keep the rectangle shape until it's about 12"x 8". Cut this into six 4" squares. Put these in the fridge and repeat with the other disc of dough.
  6. When you have 12 square pieces of dough, gently press each piece into a muffin tin and fill with the filling. Fold the 4 edges of the dough together to close off the top of each pie. Brush the tops with and egg yolk and cream wash then put the tin in the oven.
  7. Bake for 15-20 minutes or until the the filling is bubbly and the crust is golden brown. Remove from oven and allow them to cool until you can remove them by hand. Serve warm with a salad for dinner or cold as a snack or part of a picnic.

Notes:

See this recipe to brine the pork a day in advance.