Savory Pork, Apple and Sage Pies

Preparation

1. Step 1

   To make dough: In a food processor, pulse together the flour and the salt. Add butter and lard or shortening, and pulse until mixture forms coarse crumbs.

2. Step 2

   Add ice water, 2 tablespoons at a time, pulsing briefly between additions, until mixture just comes together; it should not be wet. Form dough into eight equal balls; tightly wrap each ball in plastic wrap, flatten into a disk and refrigerate while you prepare filling.

3. Step 3

   To prepare filling: Combine wine and currants in a small bowl and set aside. In a large skillet, heat oil. Add onion and garlic, and cook, stirring, until softened, 2 to 3 minutes. Increase heat to medium-high; add apple and cook until slightly softened, about 2 minutes. Stir in cinnamon, ¼ teaspoon salt and ¼ teaspoon pepper; cook 1 minute more. Add currants and wine, and cook, scraping up any browned bits, until liquid has evaporated, about 30 seconds. Let mixture cool slightly.

4. Step 4

   In a large bowl, mix pork with remaining salt and pepper. Stir in the apple mixture, pine nuts and sage.

5. Step 5

   Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.

6. Step 6

   On a lightly floured surface, roll one ball into a 6-inch round. Mound ⅛ of the filling on half the dough. Fold other half over filling and crimp edges to seal. Transfer pocket to baking sheet. Repeat with remaining dough and filling.

7. Step 7

   Cut several slits into top of each pastry. Bake until crust is golden brown and filling is bubbling, 40 minutes. Let cool 15 minutes before serving.