This one is similar to the Venison and Cheese Pasties from a few weeks ago, but it’s got a very different flavour profile, and it is also much easier to make since it uses puff pastry (which is much easier to buy in the store if you don’t want to make it from scratch). My wife and I love this one because the Appenzeller cheese and the ground pork remind us of Switzerland. So, here’s another Swiss inspired dish for you to try!
We paired it with Brussels Sprouts that my mother-in-law made (they are amazing…I’ll have to make a post for those another day), but it would go very well with any steamed or roasted vegetable. Cauliflower, broccoli, carrots, asparagus, or sauteed Swiss chard would be good bets if you’re looking for ideas!
Time: 1:15
Ingredients:
- 1 LB Ground Pork (although beef, venison, and chicken will also do the trick)
- 1 Diced Onion
- Peas
- 1-1.5 cups of grated Alpine Cheese (We used a wedge of Appenzeller and grated it, but mild Gruyere or Emmentaler would be excellent as well)
- 1 Puff Pastry Sheet (thawed)
- 1 Egg
- Worcestershire Sauce (to taste)
Method:
- Preheat your oven to 350
- Dice your onion, and sautee in butter for a few minutes until it is opaque
- Add in your ground pork, and cook till it is almost cooked through
- Add in your frozen peas, and let the whole mixture cook until the liquid in the pan has all evaporated (adding a dash of Worcestershire if you so desire)
- Pour your mixture into a bowl, and let it cool for a few minutes
- Grate your cheese, and stir it into your meat mixture, and set aside.
- Cut your puff pastry sheet in half, and set one half aside, while you use a rolling pin to roll the other half to a thinner and bigger piece.
- Place the piece of puff pastry that you just rolled onto a lightly oiled, foil lined baking sheet
- Carefully, spoon your meat mixture onto the puff pastry sheet, trying not to get too close to the edges
- Beat your egg in a small bowl, and brush (or just use your hands) around all of the edges of the puff pastry.
- Roll your other half of the puff pastry, and stretch it over top of your pie
- Crimp the edges with a fork, and make a couple of small slash marks in the top of the pie to let steam escape during cooking
- Egg wash the top of the pie
- Toss the pie in the oven for about 40 minutes until the pastry is golden brown on top.
- Remove from oven, cut (pizza cutter is perfect for this), plate, devour, and enjoy!
