Deathclaw Wellington (Pork Pot Pies)
Ingredients
2.5 lbs of boneless pork shoulder, cubed
¼ cup of all-purpose flour
1 teaspoon of salt
1 teaspoon of pepper
3 tablespoons of canola oil
2 celery ribs, chopped
2 medium carrots, peeled and chopped
1 medium yellow onion, chopped
1 leek, chopped
3 garlic cloves, minced
1 teaspoon of dried rosemary
½ teaspoon of caraway seeds
¼ cup of vodka
2 tablespoons of tomato paste
1 cup (4 cups) of chicken broth
1 russet potato, peeled and cut into bite-size pieces
2 bay leaves
2 cups mushrooms, quartered
¼ cup of cornstarch
½ cup of water
2 sheets frozen puff pastry, cut in circles to cover bowls
1 egg yolk, beaten
Directions
- In a large zip top bag, toss the pork, flour, salt and pepper together. Heat a dutch oven over medium-high heat with 2 tablespoons of the canola oil. Once warmed, place half of the pork in a single layer and cook. Cook each side until browned, about 2 to 3 minutes per side. Transfer to a plate and repeat with the remaining pork.
- Add another tablespoon of canola oil to the dutch oven. Add the celery, carrots, onion, leek, garlic, rosemary and caraway seeds, and cook until the vegetables have softened. Deglaze the pan with the vodka, stirring to loosen any brown bits. Add the tomato paste and stir to combine. Add the chicken broth, potato, bay leaves and pork. Bring to a boil and then reduce heat to medium-low, cover and let simmer for 30 minutes. Add the mushrooms and simmer for about 15 minutes until all the vegetables are tender.
- Remove the bay leaves from the stew, in a small bowl whisk together the cornstarch and water. Stir into the pork stew and cook until it thickens slightly. Remove from the heat and season with salt and pepper.
- Preheat the oven to 400 degrees F. Ladle portions of the stew into ovenproof ramekins or bowls. Top each with a round piece of puff pastry. Brush the tops with the beaten egg yolk and bake for 15 minutes, until the crust is golden brown.