In a saucepan over medium heat add olive oil. Add pork, apples, onion, celery, sage, parsley, salt, pepper, cayenne, and sugar. Cook for 4-5 minutes, stirring.
Pour in Marsala wine and allow to reduce by half. Stir in heavy cream, bay leaves, and ham base and simmer for 10-15 minutes.
In a separate bowl, whisk together the corn starch and cold water to create a slurry.
Raise the heat of the pork ciste in the saucepan to slight boil. Whisk in the slurry to get desired thickness. Remove from heat and allow to rest for 10-15 minutes at room temperature.
Portion mixture into large au gratin or ramekins.
Whisk egg yolks in a bowl. Using a pastry brush, brush the edge of the au gratin or ramekin.
Place the puff pastry square on top of each dish and press to secure on edges. Brush the top with the remaining egg yolk.
Heat oven to 400º F. Bake in oven for 10 minutes until crust is browned. Reduce heat to 350º F and bake for additional 10-15 minutes until internal temperature is above 140. (This second step is needed if you are working with cold filling.)
Ingredients
2 lbs Allegiance® Pork, Loin Chops, medium diced
2 tbsp Roma® Oil, Olive
1 Peak Fresh Produce® Onion(s), Red, small dice
1/2 cup Peak Fresh Produce® Celery, small dice
1 tbsp Peak Fresh Produce® Sage, chopped
2 tsp Peak Fresh Produce Parsley, chopped
1/2 cup Piancone® marsala cooking wine
3 Peak Fresh Produce® Apple(s), Granny Smith, peeled, cored and medium diced
1 tbsp West Creek® Sugar, Granulated
1/8 tsp Roma® Red Pepper, Crushed
1/8 tsp Magellan® sea salt
1/8 tsp Magellan® Black Pepper, ground
1 bay leaf
2 cups Nature's Best Dairy® Cream, Heavy
1 1/2 tbsp West Creek® Ham Base
1/4 cup corn starch
1/4 cup water, cold
6 Heritage Ovens® puff pastry squares, 5x5 Sheets, room temperature
