Pork Ciste Casserole
Pork Ciste Casserole
Directions
- In a saucepan over medium heat add olive oil. Add pork, apples, onion, celery, sage, parsley, salt, pepper, cayenne, and sugar. Cook for 4-5 minutes, stirring.
- Pour in Marsala wine and allow to reduce by half. Stir in heavy cream, bay leaves, and ham base and simmer for 10-15 minutes.
- In a separate bowl, whisk together the corn starch and cold water to create a slurry.
- Raise the heat of the pork ciste in the saucepan to slight boil. Whisk in the slurry to get desired thickness. Remove from heat and allow to rest for 10-15 minutes at room temperature.
- Portion mixture into large au gratin or ramekins.
- Whisk egg yolks in a bowl. Using a pastry brush, brush the edge of the au gratin or ramekin.
- Place the puff pastry square on top of each dish and press to secure on edges. Brush the top with the remaining egg yolk.
- Heat oven to 400º F. Bake in oven for 10 minutes until crust is browned. Reduce heat to 350º F and bake for additional 10-15 minutes until internal temperature is above 140. (This second step is needed if you are working with cold filling.)
Ingredients
- 2 lbs Allegiance® Pork, Loin Chops, medium diced
- 2 tbsp Roma® Oil, Olive
- 1 Peak Fresh Produce® Onion(s), Red, small dice
- 1/2 cup Peak Fresh Produce® Celery, small dice
- 1 tbsp Peak Fresh Produce® Sage, chopped
- 2 tsp Peak Fresh Produce Parsley, chopped
- 1/2 cup Piancone® marsala cooking wine
- 3 Peak Fresh Produce® Apple(s), Granny Smith, peeled, cored and medium diced
- 1 tbsp West Creek® Sugar, Granulated
- 1/8 tsp Roma® Red Pepper, Crushed
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1 bay leaf
- 2 cups Nature's Best Dairy® Cream, Heavy
- 1 1/2 tbsp West Creek® Ham Base
- 1/4 cup corn starch
- 1/4 cup water, cold
- 6 Heritage Ovens® puff pastry squares, 5x5 Sheets, room temperature
- 6 Nature's Best Dairy® egg yolk, whipped
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
