Savory Pork with Apple and Sage Pies

Yield: 8 servings
Time: 1 hour 50 minutes

I had thought of this as a “pizza pocket” and it really is more of a meat pie pocket. Once I got around that, I was able to really enjoy it. The flavors in the pork mixture were really good. Didn’t have currents on hand so I substituted raisins. Currents would have been better since they are smaller and would have been more dispersed through the pork mixture. As a shortcut, I used store-bought pizza dough.

Ingredients

For the dough:

• 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

For the filling:

• 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

Directions

1. 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.
2. 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.
3. 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.
4. In a large bowl, mix pork with remaining salt and pepper. Stir in the apple mixture, pine nuts and sage.
   Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
5. 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.
6. 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.

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• Fresh Mozzarella Tomato and Olive Pizza Pockets

Source: from Melissa Clark, reprinted in the New York Times, March 12, 2008