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Pork Stroganoff Pot Pie with Mustard Dill Pastry

Print Recipe
Prep Time 45 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 30 minutes
Servings 4

Ingredients
  

White Wine Braised Pork Hock

  • 907 g (2 lbs) pork hocks
  • 2 tbsp olive oil
  • 2 carrots coarsely chopped
  • 4 cloves garlic crushed
  • 1/2 sweet onion coarsely chopped
  • 1/2 fennel blub coarsely chopped
  • 6 sprigs fresh thyme
  • 4 sprigs fresh dill
  • 4 sprigs fresh sage
  • 1 lemon zested
  • 8-10 black peppercorns
  • 12-14 whole cloves
  • 2 cups dry white wine

Pork Stroganoff

  • 1 tbsp olive oil
  • 1/2 sweet onion cut into quarter moons
  • 1/2 fennel bulb coarsely chopped
  • 3 cloves garlic minced
  • 454 g (16 oz) cremini mushrooms sliced
  • 340 g (12 oz) green beans tips removed, cut in half
  • 2 tbsp unsalted butter
  • 1/4 cup all purpose flour
  • 1 batch White Wine Braised Pork Hock
  • 2 cups whole milk
  • 2 tsp Dijon mustard heaping
  • 2 tsp Worcestershire sauce
  • 1 cup sour cream
  • 1/4 cup fresh dill finely chopped
  • 1 lemon juiced
  • salt to taste

Mustard Dill Pastry

  • 1 1/4 cups all purpose flour
  • 3/4 tsp salt
  • 1/4 cup fresh dill tightly packed
  • 1/2 cup cold unsalted butter cut into cubes
  • 1 tsp Dijon mustard heaping
  • 1/4 cup cold water

Instructions
 

White Wine Braised Pork Hock

  • Preheat the oven 350°F. 
  • Season the pork hocks liberally with kosher salt on all sides. Set aside. 
  • Heat the olive oil in a large braiser or deep, oven-safe skillet over medium heat until shimmering. Add the hocks to the oil and sear on all sides until deep amber in color. Transfer the hocks to a plate and set aside.
  • Add the onions, carrots, and fennel to the braiser along with a healthy pinch of salt. Reduce the heat to low and sweat the vegetables, stirring occasionally, for 10 minutes. Remove from the heat.
  • Place the pork hocks back into the braiser and add the sage, dill, thyme, lemon zest, peppercorns, and cloves. Pour in the wine and cover the pot. Transfer to the oven and let braise for 2 hours, turning the hocks once. 
  • Take the hocks out of the oven and set aside to cool. Once cool enough to handle, shred the meat on the hocks and discard the bones and skin. Strain the braising liquid using a fine mesh strainer. Discard the solids. 

Pork Stroganoff

  • Wipe out the braiser and heat the olive oil over medium heat until shimmering. Add the onions and fennel to the pot along with a healthy pinch of salt. Reduce the heat to low and sweat the vegetables until the onions are just translucent. Stir in the garlic and saute until just fragrant, about 2 minutes more.
  • Next, add the mushrooms and saute until well-browned, about 10 minutes. Stir in the green beans and the reserved pork and cook briefly until warmed through. Transfer the veg and pork to a bowl and set aside.
  • Melt the butter in the braiser until frothy. Whisk in the flour to form a roux. Slowly whisk in the reserved braising liquid followed by the milk. Stir in the mustard and Worcestershire sauce and bring to a low simmer. Cook until the sauce is thick enough to coat the back of a spoon.  
  • Take the sauce off of the heat and stir in sour cream, dill and lemon juice. Taste and season with salt accordingly. Add the veg and pork back to the braiser and stir to coat. Spoon the filling into an 8x11" casserole dish. Set aside to cool completely.

Dill Mustard Pastry

  • Place the flour, salt, and fresh dill in a large food processor and blitz on low until combined. 
  •  With the food processor running, feed the butter into the machine, one cube at a time. Add the mustard and pulse until the mixture resembles a coarse meal. Set the food processor to low and stream in the cold water. Blizt until a dough forms.
  • Transfer the dough to a floured surface and form into a ball. Press the ball into a disc and wrap tightly in plastic wrap. Chill for at least 30 minutes or overnight. 
  • Place the chilled dough on a piece of parchment paper dusted with flour. Leave the dough to thaw for 15 minutes. Roll the dough out and place it on top of the cooled filling. You can do a lattice pattern or simply place the pastry on top, just make sure to cut a vent in the center.
  • Transfer the finished pie to the fridge and let chill for 30 minutes. While the pie is in the fridge, preheat the oven to 425°F.
  • Once the oven is up, whisk an egg and 1 tbsp of water together in a small bowl. Using a pastry brush, brush the surface of the pie with the egg mixture and place it in the oven. Bake the pie for 35-40 minutes or until bubbling and golden brown. Let stand for 10 minutes before serving.