Sweet Potato, Pork, and Sage Pot Pie |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Pot pies are never something I consciously plan to make, they just happen because of the odd bits or interesting finds in the store. Originally made with tenderloin, I've had great results with just about all cuts of pork. Ingredients:
1 lb pork, cut into 1 inch pieces |
3/4 teaspoon salt, divided |
1/2 teaspoon pepper, freshly ground |
4 tablespoons flour, all-purpose, divided |
3 tablespoons oil, divided |
1 large apple, peeled, cubed |
1 medium sweet potato, peeled, cubed |
1 medium onion, peeled, coarsely chopped |
1 cup apple cider, divided |
2 tablespoons sage, fresh, chopped |
1/4 cup applejack or 1/4 cup brandy or 1/4 cup additional cider |
1/4 cup chicken stock |
1 tablespoon cider vinegar |
1 sheet puff pastry or 1 sheet biscuit mix |
Directions:
1. Heat oven to 400.
2. Sprinkle pork with the salt and pepper. Place in a medium bowl and toss pork with 1 tablespoon flour.
3. In a large skillet, add 1 tablespoon of the oil and heat over medium-high heat until hot. Ass pork, in batches if needed., Cook 3-5 minutes until browned on all sides. Set aside.
4. Reduce heat to medium. In the same skillet, heat remaining 2 tablesppins of oil and heat. Add apple, sweet potato, and onion. Cook 2 minutes, stirring frequently.
5. Add 1/4 cup of the cider; simmer 10 minutes or until the vegetables are tender.
6. Sprinkle with remaining 3 tablespoons of flour and sage.
7. Cook 1 minute.
8. Slowly stir in the remaining 3/4 cup cider until smooth and bubbly.
9. Add Applejack/brandy/additional cider.
10. Return pork and any juices to skillet.
11. Spoon mixture into a 2 quart baking dish.
12. Cover with puff pastry/ crust/biscuit mix; cut steam vents.
13. Sprinkle with shredded cheese (optional) and bake for 25-30 minutes or until golden brown.
|
|