Pork Cheeks In Wine Pie With Sauteed Mushrooms

1. 1

   Heat a generous amount of olive oil in a pot and saute diced onion and carrot.

2. 2

   Season pork cheeks with salt and pepper.

3. 3

   When onion and carrot are half-cooked, add pork cheeks.

4. 4

   Stir and saute for about ten minutes.

5. 5

   Deglaze pan with wine, reduce heat, cover and simmer for about 1 hour.

6. 6

   Add thyme sprigs and set aside. Heat oil in a skillet and saute mushrooms.

7. 7

   Season with salt and set aside.

8. 8

   Cut potatoes into thick slices and fry them, in plenty of oil over low heat.

9. 9

   Set aside. Preheat oven to 200u00b0C (approximately 400u00b0F).

10. 10

    Place a sheet of pastry dough in a baking sheet lined with parchment paper.

11. 11

    Arrange potatoes over the pastry.

12. 12

    Add pork cheeks and mushrooms.

13. 13

    Cover with remaining pastry sheet.

14. 14

    Pinch pastry edges together firmly to seal and open a small hole in the center allowing steam to escape during cooking.

15. 15

    Brush top of pastry with olive oil.

16. 16

    Bake in preheated oven for about 40-45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.