Sunday Supper: Pork & Apple Pot Pie

If you’re looking for a serious Sunday Supper, information pills the kind of meal that takes all day to make, gerontologist but isn’t very much work, then this dish is for you. The pork and apples and thyme simmer all day until meltingly tender to make the perfect base to a pot pie.

This pie is the ultimate comfort food, but the puff pastry adds that extra bit of fancy which makes it perfect for guests. You can also make it a day or two in advance, then add the puff pastry and pop it in the oven just before your guests arrive and the smell of apples, thyme, savory pork and puff pastry will make your house smell mouth-watering.

Winter is the perfect time for a pot pie. Though this may be a departure from the traditional chicken version, it’s a delicious dish that will warm you right up. How can you really go wrong with something covered in puff pastry?

Pork & Apple Pot Pie

1 tbsp. olive oil
3 lb. bone-in pork shoulder
1 tbsp. salt
1 tbsp. freshly ground pepper
2 yellow onions, diced
2 cups chicken stock
3 granny smith apples, peeled, cored and sliced
2 tsp. fresh thyme leaves
salt to taste
7 oz puff pastry (I used Dafour brand frozen and it was amazing!)

1 egg
1 tbsp. water

Prep the pork shoulder by trimming any excess fat and sprinkling with salt and pepper on both sides.

Set a large pot or dutch oven over medium-high heat. Once it’s hot, add the olive oil to coat the bottom of the pan and add your pork shoulder. Brown the pork shoulder until a nice char forms, about 8 minutes per side. Remove the pork to a plate.

Add the diced onions to the hot pot and saute until tender, about 5 minutes. Place the pork shoulder back in the pot and add the stock. Once the stock comes to a rapid simmer, cover and reduce the heat to medium-low. Simmer for 1 – 2 hours, turning occasionally, or until the pork is fork-tender.

Preheat the oven to 350° and prepare your egg wash by whisking together the water and egg.

Remove the shoulder to a plate. Using 2 forks, pull the meat apart into large chunks. Discard the bones and add the meat back to the pot. Add the apples and thyme to the pot and turn the heat up to medium-high. Cook until the liquid is almost completely reduced, about 10 minutes. Taste and add salt if needed.

Scoop the contents of pot into an oven-safe baking dish. Cover with the puff pastry, brush with egg wash, and bake for 25 – 30 minutes, or until the pastry is golden brown.

Serve with a big, green salad.

Makes 6 servings.