Pork Loin Pasties with Caramelized Onions and Roasted Garlic
Author: 
Recipe type: Main Dish
Cuisine: Cornish
Prep time: 
Cook time: 
Total time: 
Serves: 28
 
Ingredients
  • 10 lb Pork loin roast, diced to ¼ inch
  • 3 onion, halved and thinly sliced and caramelized
  • 1 Bunch garlic cloves, roasted
  • 10 Medium russet potatoes, peeled and cut in quarters
  • 12 Cups Flour
  • 12 Sticks Butter
  • 2 tsp Salt
  • 4 Cups ice water, plus more if needed
  • 1 Onion (Chopped)
  • 4 Pork loin ribs
  • 1 cup white wine, preferably pinot grigio or sauvignon blanc
  • Ham rue, I use "better than bullion brand"
  • Chicken rue, I use "better than bullion brand"
  • ½ Cup Flour
  • Salt and pepper
Instructions
  1. Early in morning, measure 6 cups flour in a bowl and cut up cold butter, salt and work together flour and butter until mealy. Add water slowly and just squeeze to bring together. Don't work dough or it will get too hard. Once it comes together, put into 4 small balls and put in fridge for at least 30 minutes. Repeat with other 6 cups flour.
  2. On stove top, heat medium sauté pan and add 2-3 T butter and melt. Add onion and cook down until caramelized.
  3. Heat oven to 350. In a sheet of foil, add a bunch of garlic cloves. Toss with olive oil, salt, and pepper and dot with a little butter. Roast until golden brown but shake foil packet 2-3 times while cooking.
  4. Cut up pork loin into small dice, ¼ inch. With a tabletop grinder or kitchen aide grinder attachment, grind potatoes. Put out 3 bowls and divide pork evenly. Add ⅓ potatoes without water and incorporate into meat. Season with salt and pepper. Fold in ⅓ onion and garlic. Repeat with other 2 bowls.
  5. Take 2 dough balls out and divide into 3 or 4 slices and start to roll out into individual rounds. Put a full scoop of meat plus a bit more. Brush with water. Top with butter and fold over. Trim extra dough and fold over and pinch together. Put on parchment lined baking sheet. Sheet should hold 5 pasties and each bowl should make about 9 pasties.
  6. Turn oven to 350 and brush top of pasties with milk. Cook for 45 min then switch for another 45 min.
  7. While making pasties, cook pork ribs with salt and pepper for 45 min to 1 hour.
  8. While pasties are cooking, put 1 stick of buttering Dutch oven over med heat.
  9. Add onion and sauté until translucent. Season with salt and pepper. Add drippings from ribs and ½ cup flour. Stir until rue. Add 1 cup wine and fill with water. Add ham rue to taste and a little chicken rue. Boil until thick and season as needed. Strain and return to pot.
  10. Serve pasties immediately with gravy and coleslaw.
  11. Can cut recipe down if wanting to make less but they freeze beautifully.
  12. If freezing, individually wrap each pasty in foil and place in a ziplock bag. Reheat at 300 degrees for 20-30 minutes or until heated through.
Recipe by Eatentions at https://www.eatentions.com/pork-loin-pasties-with-caramelized-onions-potatoes-and-roasted-garlic/