Le Gruyère® Pork & Mushroom Pie
Beautiful to look at and heavenly to eat, this warm pie, enhanced with gently spicy Appenzeller cheese.
- 1 tablespoon olive oil
- 1 pound ground pork
- Salt and black pepper
- 1 large onion, diced
- 2 stalks celery, diced
- 10 ounces button or cremini mushrooms, chopped
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1 tablespoon flour
- 2 cups (8 ounces) shredded Emmi Le Gruyère® AOP
- 1 egg
- 1 18-ounce package (2 sheets) puff pastry, thawed according to package directions
- Dijon mustard, optional
- Parsley leaves, optional
- Heat oven to 400°F.
- Add oil to a large Dutch oven or heavy skillet over high heat. Season pork generously with salt and pepper. Place pork in skillet — do not break apart. When the bottom is well browned and crisp, about 6-8 minutes, flip and brown other side. When browned, begin to break up pork with a wooden spoon.
- Add onion and celery; mix well. Cook until onions and celery soften, about 10 minutes. Add mushrooms and pinch of salt and pepper. Cook until mushrooms release their juices, about 6 minutes. Add white wine; cook until nearly all liquid evaporates. Add flour; mix well and cook 1 minute, stirring. Remove from heat. Allow to cool for at least 10 minutes. Add shredded Le Gruyère® Cheese; mix well.
- Prepare egg wash by cracking the egg into small bowl and whisking well.
- Place 1 sheet puff pastry on a large sheet of parchment paper on work surface. Roll out to add 1 1/2 to 2 inches in width and length of the sheet. Brush egg wash around edges, creating a 1-inch border. Spread pork and cheese mixture evenly over puff pastry inside egg wash border. Place the second sheet of puff pastry (do not roll out the second sheet) over top. Fold edges of the bottom sheet over the top sheet on all sides, pressing firmly to seal.
- Use a fork to create ridge design around edges. Brush pie with remaining egg wash, covering exposed surfaces generously. With a sharp knife, cut slits in the top sheet of pastry to release steam while baking.
- Using parchment paper to lift, transfer pie to baking sheet. Bake 30 minutes, or until pastry is crisp and golden brown. Let sit at least 10 minutes before slicing. Pie is best served warm with Dijon mustard on the side. If desired, garnish with parsley leaves.