Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add the pork and cook until browned on all sides. Remove the pork from the skillet and set aside.
Add the onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Deglaze the pan with white wine, scraping up any browned bits. Add the apples, apple cider vinegar, rosemary, salt, and pepper to the skillet. Bring to a simmer and cook until the apples are tender, about 10-15 minutes.
Return the pork to the skillet and stir to combine. Cook for 5 minutes more. Let cool slightly.
Assemble the Hand Pies: Preheat oven to 400°F (200°C). Roll out the dough to about 1/8-inch thickness. Cut out 4 circles using a 6-inch cookie cutter.
Place a generous amount of filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
Whisk together the egg and milk for the egg wash. Brush the tops of the hand pies with the egg wash.
Cut vents in the top of each pie. Bake for 20-25 minutes, or until golden brown.
Ingredients
4
2 1/2 cups315 gAll-purpose flour
1 tsp5 mLSalt
1 cup226 gCold unsalted butter-cut into cubes
1/4 cup60 mLCold vegetable shortening-cut into cubes
6-8 tbsp90-120 mLIce water
1 lb454 gPork tenderloin-cut into 1/2-inch cubes
1 tbsp15 mLOlive oil
1 medium150 gYellow onion-chopped
2 cloves6 gGarlic-minced
3 cups360 gApples-peeled, cored, and diced (Honeycrisp or Gala)
1/2 cup120 mLDry white wine
1 tbsp15 mLApple cider vinegar
1 tbsp5 mLFresh rosemary-chopped
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
150 gEgg
1 tbsp15 mLMilk
Equipment
Large bowl
Pastry blender
Large skillet
Rolling pin
6-inch cookie cutter
Baking sheet
Instructions
Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add the pork and cook until browned on all sides. Remove the pork from the skillet and set aside.
Add the onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Deglaze the pan with white wine, scraping up any browned bits. Add the apples, apple cider vinegar, rosemary, salt, and pepper to the skillet. Bring to a simmer and cook until the apples are tender, about 10-15 minutes.
Return the pork to the skillet and stir to combine. Cook for 5 minutes more. Let cool slightly.
Assemble the Hand Pies: Preheat oven to 400°F (200°C). Roll out the dough to about 1/8-inch thickness. Cut out 4 circles using a 6-inch cookie cutter.
Place a generous amount of filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
Whisk together the egg and milk for the egg wash. Brush the tops of the hand pies with the egg wash.
Cut vents in the top of each pie. Bake for 20-25 minutes, or until golden brown.
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