Yes please! No Egrets won my eternal devotion for making pork and apple pies, also known also as pork pasties, but if I put that on the blog title, lord knows who would have shown up. This is not a summer dish, but it is very very yummy.
(see more below)
First brown a local teriyaki-marinated pork tenderloin from Tendercrop Farms in a frying pan with 4 Tb olive oil, 3 Tb whole coriander seeds, and 2-3 teaspoons of curry powder. Deglaze the pan with half a bottle of cheap pinot grigio. Put in oven to cook for 2 hours at 250 degrees (or in a crockpot).
Make your favorite pie crust (I used the pastry crust from the Vegetarian Epicure). One double pie crust should be enough, unless, like us, you want to have a little extra and you can make apple pies for dessert.
Thinly slice three (or more if you want apple pie too) granny smith apples and put them in a bowl of cold water so they don’t brown.
When the pork is done and slightly cooled, get out the pie crust (which should have been happily chilling in the fridge) and roll out the dough and cut them into thick rounds (I used a bowl to cut out the rounds in an even manner. If you are a pie whiz you might be able to roll them out in beautiful circles.)
Brush the rounds with egg to keep them from getting soggy in the oven. Shred or slice the pork. Put the apple slices and pork together on the rounds and either fold over the dough in half like an empanada, or bring the sides of the dough up to a little dough topknot or topridge (yes, I made that word up) in the center of the pastry.
Bake in the oven until the pies turn a beautiful light brown.