Description
A favorite on New Year’s day, these pies feature pork which symbolizes progress and prosperity in the classic combination with apples and onions. In case that’s not enough prosperity, we added bacon! Enjoy this classy, comfort food year round.
Special Equipment
Oversize/Jumbo Muffin Tin (approximately 4″ diameter cavities at top)
Ingredients
- 10 sheets Athens® Phyllo Dough (9×14”), thawed
- 3 slices thick bacon
- 1 stick butter, divided
- 2 medium tart apples, such as Granny Smith or McIntosh, sliced in 1″ lengths
- 1 1/4 cups sweet onion, sliced in 1″ lengths
- 1 tablespoon fresh sage, chopped + additional whole leaves for garnish
- 1 pound pork, cut into 3/4″cubes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup flour, divided
- 1/3 cup Moscato (or any sweet white wine)
- 1 cup water
- 1/2 cup milk
- 3 tablespoons olive oil
Directions
Thaw one roll of phyllo, following thawing instructions on the package. Preheat oven to 375°F.
Cook bacon in a Dutch oven or large pot. Remove bacon and set aside. Add 1 tablespoon butter, apple, onion and chopped sage. Cook over medium high heat, stirring occasionally 8-10 minutes or until onions begin to caramelize. Remove from pot and set aside. Season pork with salt, pepper and garlic powder. In a medium bowl toss seasoned pork with 1 tablespoon flour, coating the pieces. Add the pork and 2 tablespoons butter to pot and brown over medium heat. Stir in wine to deglaze. Add water, cover and simmer on low 25 minutes. Whisk together milk and 3 tablespoons flour until smooth. Stir into pot and cook over low heat 5-6 minutes stirring constantly as it thickens. Remove from heat and add additional salt and pepper as needed.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo dough on work surface. Lightly brush with melted butter. Layer and repeat with three more sheets of phyllo to create a stack of 4 sheets. Cut stack in half horizontally into 2 rectangles each 7″ x 9″. Repeat process with 4 more sheets of phyllo. Brush butter in cavities of oversized muffin pan, then center a phyllo rectangle over each cavity. Gently press phyllo into the bottom and sides of each cavity, making folds in the phyllo as needed to fit. There will be a little phyllo extending beyond the cavity. This may either be left standing up for a more rustic appearance or rolled down like a traditional pie crust.
Divide pork mixture evenly between the 4 cavities. Divide the apple mixture into fourths and spread on top of pork. Crumble bacon into large crumbles and sprinkle on top of apple mixture.
Place one sheet of phyllo on work surface. Brush lightly with butter. Fold in half lengthwise. Using both hands, scrunch into a loose ball or rosette about 2” in diameter. Place on top of filling and brush lightly with butter. Repeat procedure with remaining phyllo.
Bake 25-30 minutes or until phyllo is golden brown.
For garnish: Heat olive oil in a small fry pan. Place whole sage leaves in oil cook for 2 minutes or until crisp turning once. Drain leaves on paper towels and place whole or crumbled on pies.
Nutrition
Serving size: 1 pie (415g), Amount per serving: Calories 590, Total Fat – 34g, Saturated fat – 16g, Trans Fat – 0g, Cholesterol – 125mg, Sodium – 570 mg, Dietary Fiber – 3g, Total Carbohydrate – 40g, Sugars – 14g, Protein – 28g, Vitamin D –0%, Calcium -6%, Iron -10%, Potassium – 15%
