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Description
These individually sized Mini-pork Pot Pies make a wonderful dinner for the family. Made with juicy pork loin, the filling for these pot pies features a savory blend of shallots, chestnuts, and prunes in thick wine sauce. Poured into individual bowls, the pork loin stew is covered with a topping of pastry crust and baked until crisp and golden. Make your own puff pastry or purchase premade puff. Brush the pastry crust with an egg wash for an elegant sheen.
Ingredients
US|METRIC
4 SERVINGS
- 3 shallots (diced)
- 4 Tbsp. virgin olive oil
- 1 tsp. salt
- pork loin
- 0.5 kilograms pork loin (cubed)
- 1/2 Tbsp. flour
- 1 handful chestnuts (cooked)
- 16 prunes (seeded)
- 8 oz. wine (moscatel)
- 2 pinches fresh thyme
- puff pastry
- 1 egg (beaten)
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Directions
- In a Dutch oven on low heat, saute the shallots in olive oil until transparent.
- Salt the pork loin to taste and add to the shallots, then increase the heat and sear the pork.
- Sprinkle on the flour and toast it a bit to remove its raw flavor.
NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories630Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol130mg43% |
Sodium680mg28% |
Potassium1180mg34% |
Protein30g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber4g16% |
Sugars16g |
Vitamin A25% |
Vitamin C25% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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