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Sweet potato, pork and sage potpie




Source of Recipe


Lilly's


Recipe Introduction


Apples and sweet potatoes are a natural accompaniment to pork, but it is unusual to find them all together in a stew. The apple cider gives the gravy just a hint of tang. I served this at a dinner party to general satisfaction and requests for seconds. You can find the puff pastry for the crust packaged two sheets to a box in the frozen-food case near the frozen berries and pies.




List of Ingredients




1 pound pork tenderloin, cut into 1-inch pieces
¾ teaspoon salt
½ teaspoon freshly ground pepper
4 tablespoons all-purpose flour
3 tablespoons olive oil
1 large tart apple, such as Granny Smith, peeled and cut into ½-inch cubes, 1½ to 2 cups
1 medium sweet potato, cut into ½-inch cubes, 1½ to 2 cups (peeled or unpeeled as desired)
1 medium onion, chopped coarsely
1 cup apple cider
2 tablespoons fresh sage (or 1 tablespoon dried)
¼ cup applejack or Calvados brandy or additional cider
¼ cup reduced-sodium chicken broth
1 tablespoon cider vinegar
1 sheet frozen puff pastry, thawed according to package directions
¼ cup (1 ounce) shredded sharp cheddar cheese
1 egg, beaten

Recipe



Heat oven to 400 degrees. Place pork into a medium bowl, sprinkle with ½ teaspoon of salt and pepper and toss with 1 tablespoon flour.

Heat large skillet over medium-high heat until hot. Add 1 tablespoon oil. Add pork, in batches if necessary, and cook until browned on all sides. Remove browned meat, and reserve.

Reduce heat to medium. Add 2 tablespoons oil. Add apple, sweet potato and onion. Cook 2 minutes, stirring. Add ¼ cup of the cider. Simmer 10 minutes or until vegetables are fork-tender. Sprinkle with remaining 3 tablespoons flour, and add the sage. Cook and stir 1 minute or so. Slowly stir in remaining ¾ cup cider, and bring just to a boil. Stir in brandy, broth, vinegar and remaining ¼ teaspoon salt. Bring to simmer, cook and stir 1 minute or so until thickened and bubbly.

Return pork and any juices to skillet. Spoon mixture into a 2-quart baking dish, or 6 8-ounce individual ramekins on a baking sheet.

On a lightly floured surface, roll out puff pastry dough to fit the top of your baking container (such as the top of a 9-by-13-inch baking dish). Sprinkle with the grated cheese. Lightly press into dough with rolling pin. Lay pastry over filling, crimping edges just inside rim of baking dish. Cut several steam slits in center of pastry, and brush lightly with beaten egg. (Can be made ahead to this point and held in refrigerator for up to 6 hours. If you do, let filling cool before you top with pastry. Bake an additional 5 to 10 minutes if refrigerated.)

Bake 25 to 30 minutes, or until pastry is golden brown and filling is bubbling (if your 2-quart container is narrow and deep, the pie may require several extra minutes to become cooked all the way through).

Serves 6