These individually sized Mini-pork Pot Pies make a wonderful dinner for the family. Made with juicy pork loin, the filling for these pot pies features a savory blend of shallots, chestnuts, and prunes in thick wine sauce. Poured into individual bowls, the pork loin stew is covered with a topping of pastry crust and baked until crisp and golden. Make your own puff pastry or purchase premade puff. Brush the pastry crust with an egg wash for an elegant sheen.
- 3 shallots (diced)
- 4 tablespoons virgin olive oil
- 1 teaspoon salt
- pork loin
- 0.5 kilograms pork loin (cubed)
- 1/2 tablespoon flour
- 1 handful chestnuts (cooked)
- 16 prunes (seeded)
- 8 ounces wine (moscatel)
- 2 pinches fresh thyme
- puff pastry
- 1 egg (beaten)
- In a Dutch oven on low heat, saute the shallots in olive oil until transparent.
- Salt the pork loin to taste and add to the shallots, then increase the heat and sear the pork.
- Sprinkle on the flour and toast it a bit to remove its raw flavor.
- Add the chestnuts, prunes, and wine. If the wine is not enough to completely cover the meat, add a little water.
- Sprinkle with the salt and thyme. Stir everything together and simmer on low heat until the meat is tender and the sauce has started to thicken, about 30 minutes.
- Preheat the oven to 200 degrees Celsius.
- Fill 4 oven-proof bowls almost to the top with the stew. If it seems too thick, add a little water.
- Roll out the puff pastry to 1/2 centimeter thickness. Cut out 4 circles slightly larger than the tops of the bowls.
- Baste beaten egg on the edges of the bowls and place the puff pastry on top. Baste more beaten egg on top.
- Bake for 20 to 25 minutes until golden.
PER SERVING *
|Calories630Calories from Fat280|
|% DAILY VALUE*|
|Calories from Fat280|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.