Caraway Crusted Pork Pot Pie

Caraway Crusted Pork Pot Pie is braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
Caraway Crusted Pork Pot Pie
Print Recipe
Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
Servings
6 people
Servings
6 people
Caraway Crusted Pork Pot Pie is braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
Caraway Crusted Pork Pot Pie
Print Recipe
Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
Servings
6 people
Servings
6 people
Ingredients
Caraway Pastry
Pork Pot Pie
Servings: people
Instructions
Caraway Pastry
  1. In a food processor bowl add flour, salt, baking powder, caraway seeds and butter. Pulse until the butter in broken down and crumbly. Add sour cream and pulse until just starting to pull away from sides. With processor running, add water and mix until just combined. Dump out dough onto a sheet of plastic wrap and form into a flat disc and wrap with plastic wrap. Mixture may still appear crumbly when dumping out onto plastic wrap, however once you start to form the dough it will start to come together. Chill for at least an hour, but can be done a day in advance. Let sit at room temperature for 20 minutes prior to rolling.
Pork Pot Pie
  1. Heat a large heavy bottom dutch oven over medium high heat, add pancetta and cook until rendered and starting to crisp. With a slotted spoon remove pancetta to a paper towel lined plate, reserving fat in the dutch oven. Over high heat add half the pork, searing meat on all sides. Scoop out pork leaving the fat behind and set aside. Repeat with remaining pork.
  2. Preheat oven to 350℉. Add enough butter to the existing fat to equal approximately 6 tbsp, add garlic and sauté for one minute over medium low heat. Add flour and stir to combine, cooking over medium heat until bubbling and starting to turn a light caramel colour. Stir in beer and whisk until smooth and bubbling. Whisk in chicken stock and bring to a boil. Remove from heat.
  3. Add pork, pancetta, mushrooms, bay leaf, sugar and pepper. Cover and bake for 30 minutes. Add pearl onions and continue to bake for an additional 30 minutes until pork is tender. Add potatoes, celery, carrots and dill. Bake for 20 minutes or until vegetable are just tender. Remove from oven and discard bay leaf. Stir in sour cream and peas and adjust seasoning with salt and pepper. Ladle a scant 1 1/2 cups into 6 ramekins or cocotte dishes.
  4. Increase oven to 400℉. Roll out pastry to at least 1/8" thickness. Cut rounds slightly bigger than couchette dish and lay each round on top of stew. Cut 4 slits in each pastry. Whisk egg with 1 tbsp of water and brush each pastry round with egg wash. Place cocotte dishes on a large baking sheet to catch any drips. Bake for approximately 25 minutes until golden. Serve immediately.
Recipe Notes

When adding the vegetables to the braise, remember to take pastry out of the fridge and allow to rest at room temperature for 20 minutes.

This pot pie can also be made in a 9"x13" pan if desired.

Any leftover pastry can be re-rolled very thin and cut into rounds or squares and baked on a parchment line baking sheet at 350℉ for 12-15 minutes for caraway crackers.

Braised Fennel Chicken

Braised Fennel Chicken is aromatic and warming with a silky cream sauce.
Braised Fennel Chicken
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
82 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
82 minutes
Braised Fennel Chicken is aromatic and warming with a silky cream sauce.
Braised Fennel Chicken
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
82 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
82 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350℉. Season chicken pieces with salt and pepper. In a large skillet heat oil over medium high heat. Once hot add chicken pieces and sear on all sides until nicely browned, approximately 12 minutes. Remove chicken and cover with foil. Remove all but 2 tbsp of oil from skillet. Add fennel and garlic and sauté 2-3 minutes over medium heat. Deglaze pan by adding wine and scraping the bottom of the pan to loosen any browned bits. Allow to reduce for 2 minutes. Stir in mustard, stock and cream and reduce for an additional 2 minutes. Return chicken to the pan, cover and bake for 1 hour.
  2. Remove chicken from pan to a serving dish and cover. Over medium high heat reduce sauce for about 3 minutes until thickened. Spoon sauce with the fennel over chicken. Garnish with fennel fronds and serve immediately.

Creamy Lime Pork Tenderloin

Creamy Lime Pork Tenderloin
Print Recipe
A unique combination of ingredients come together to create a delicious bright and creamy pork tenderloin dish.
Servings
4 people
Servings
4 people
Creamy Lime Pork Tenderloin
Print Recipe
A unique combination of ingredients come together to create a delicious bright and creamy pork tenderloin dish.
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Cut pork tenderloin in half lengthwise. Lay cut side flat and cut tenderloin into thin strips. Repeat with other side. Season with salt and pepper and set aside.
  2. Mix cornstarch and cold water and set aside.
  3. Add 1 Tbsp oil to a large non stick skillet. Heat over high heat until hot. Add half of the pork tenderloin slices and quickly sauté until browned and just cooked through. Set aside and cover. Repeat with remaining pork tenderloin.
  4. In same skillet heat remaining Tbsp of oil and sauté onions until softened and slightly caramalized, about 5 minutes. Remove from pan and set aside. In same skillet add bacon and cook until rendered but not crisp. Add jalapeño and continue to cook until bacon has started to crisp and jalapeño has softened, about 5 more minutes.
  5. In the same skillet add wine and reduce slightly for about 2 minutes. Add stock and cream and continue to reduce to 1 1/4 cups, about 7 minutes. Add cornstarch mixture and cook until slightly thickened and mixture has come to a slight boil. Reduce heat and add in pork, onions, tomatoes and lime juice. Cook until heated through, about 1 minute. Season to taste with salt and pepper. Serve over rice and sprinkle with green onions and cilantro if desired.
Recipe Notes

Recipe Source:  Adapted from Epicurious Shredded Pork Tenderloin with Lime Sauce