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.
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
- 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.
Preheat 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.