Rosemary & apricot pork fillet pies
1 small red chilli, finely diced (optional, but highly recommended)
2 tablespoons verjuice
8-10 dried apricots, finely diced
1/4 teaspoon coarse rock salt
2 fat cloves of garlic
1 sprig rosemary, leaves picked
1 medium onion
1 tablespoon vegetable oil
1 vrey ripe tomato, diced
1 cup dry white wine
Freshly ground white pepper
1 egg, lightly beaten
6 sheets puff pastry, thawed if frozen
- Using a pestle, pound the rosemary, garlic and salt in a mortar to form a rough paste. Remove to a small bowl and add the apricots, verjuice and chilli. Stir to combine and set aside.
- In a medium saucepan gently cook the onion in the oil over a low heat until just starting to brown at the edges. Increase the heat to high, add the diced pork fillet and cook stirring often to brown the pieces on all sides.
- Add the tomato, wine, apricot mixture and 1 cup of water. Season with plenty of freshly ground black pepper and stir to combine. Bring to a simmer, cover and cook for 20 minutes stirring occasionally to mash up tomatoes. Remove the lid and cook for 5-10 minutes until most of the liquid has evaporated. Take off the heat and allow to cool while you prepare the pastry.
- Preheat the oven to 180C / 350F and line 3 baking sheets with non stick paper. For each sheet of pastry cut out two circles of pastry; 12cm and 15cm in diameter.
- Place the smaller circles onto the lined baking sheets and prick each one several times with a fork. Arrange approximately 3 tablespoons of the pork mixture on each one, leaving a 1cm border. Brush the broder with the beaten egg and place the larger circles of pastry on top.
- Press down around the border with the tines of a fork to secure the two layers together. Use the scraps of pastry to decorate the tops if you like. Brush all over with the beaten egg.
- Bake in the oven for 20 minutes or until puffed and golden all over. Serve with greens or salad.