Pork, Prune and Mustard Pie
- Total Time: 4 hours
- Yield: 6 servings 1x
Description
This savory pie combines tender stewed pork with sweet prunes in a rich sauce, all encased in a flaky puff pastry. A hearty and flavorful dish inspired by a French classic.
Ingredients
- 12 pitted prunes
- 1 1/2 cups (360 ml) dry white wine
- 1 1/2 kg stewing pork, cut into pieces (pork neck recommended)
- 4 shallots, thinly sliced
- 2 tbsp (30 ml) seasoned flour
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) Dijon mustard
- Salt and pepper, to taste
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Place the prunes and wine in a medium saucepan and bring to a simmer over medium heat. Once simmering, reduce the heat and let it cook until the prunes are soft and the wine has reduced by half. Set aside.
- Rinse and dry the pork pieces. Coat them in the seasoned flour, shaking off any excess.
- In a heavy-bottomed casserole dish, melt the butter and half of the olive oil over medium-high heat. Add the pork in batches, searing until browned on all sides. Remove the pork and set aside.
- Add the remaining olive oil to the casserole dish. Sauté the shallots until they are soft and translucent, about 5 minutes.
- Return the pork to the dish. Add the prunes and wine reduction, stirring to combine. Season with salt and pepper.
- Cover the dish and let it simmer on low heat for about 2 hours, or until the pork is tender and the sauce has thickened.
- Preheat your oven to 200°C (400°F).
- Stir in the Dijon mustard into the pork mixture. Transfer the mixture to a pie dish.
- Roll out the puff pastry and place it over the pie dish, trimming any excess. Press the edges to seal and make a few slits on top to allow steam to escape.
- Brush the pastry with the beaten egg.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
- Let the pie cool slightly before serving.
Notes
- For a richer flavor, you can marinate the pork in the wine overnight before cooking.
- The pie can be prepared a day in advance and reheated before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Serve with a side of green salad or steamed vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10 grams
- Sodium: 600 mg
- Fat: 35 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 45 grams
- Cholesterol: 120 mg
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Frequently Asked Questions
Why do the prunes cook with white wine before the stew even starts?
The recipe simmers the 12 pitted prunes in 1½ cups of dry white wine first, reducing the wine by half until the prunes are soft. This concentrated prune-wine reduction is what the excerpt describes as melting “down into a thick, sweet sauce” that becomes the backbone of the filling.
Can I marinate the pork overnight, and does it make a difference?
Yes—the notes specifically mention that for a richer flavor you can marinate the 1.5 kg of pork in wine overnight before cooking. It deepens flavor absorption into the meat before the long 2-hour braise.
When does the Dijon mustard go in, and why so late?
The mustard is stirred in only after the 2-hour simmer is complete and just before the filling is transferred to the pie dish. Adding it at the end preserves its sharp, tangy character; long cooking would mellow it into the background. 
Can I prepare this pie a day in advance?
Yes—the notes say the pie can be prepared a day in advance and reheated before serving, making it practical for entertaining. Leftovers also keep in the refrigerator for up to 3 days.
