Trader Joe’s is now selling cooked Porchetta – simply reheat and voila you have dinner, it’s really quite amazing. I decided to use this porky goodness to create a hand pie with fennel, apple, onion and hazelnuts – they turned out delicious!! You can always freeze these for a quick weeknight meal. Serve with salad and your all set.
2 sheets of puff pastry, defrosted
8 oz Porchetta, medium dice
1 fennel bulb, medium dice
2 apples, cored, medium dice
1 onion, small dice
2 cloves garlic minced
1 tsp thyme
Salt and pepper
1/4 hazelnuts, toasted, chopped
Preheat oven to 425. Line a baking sheet with parchment or a silicon mat.
In a large skillet heat some oil over low heat, add fennel, apple, onion, garlic, thyme and sauté about 10 minutes, until softened. Add pork and hazelnuts stir to combine and remove from heat.
On a floured surface, roll out puff pastry, until it is thin. Cut into rectangles and place about 1/2 c of filling in each (you may need to adjust, you want the pies pretty full), fold over the puffed pastry and form into a crescent shape, crimp the edges and place on baking sheet. Repeat.
Chill pies for 15 – 30 minutes.
Combine 2 TBSP egg white with 1 TBSP water and brush pies with wash.
Bake 20 – 30 minutes until golden brown.
Makes 8 – 12 pies.