Rosemary Pork and Shallot Apple Puffs

  • Author:
  • Yield: 12 puffs 1x


For the shallot apple filling:

  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • Kosher salt and freshly ground black pepper
  • 1 honeycrisp apple, diced
  • Pinch cinnamon
  • 1 tablespoon honey
  • 1/2 cup chicken stock
  • 1 tablespoon all-purpose flour

For the pork:

  • 1 lb pork tenderloin
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon rosemary, minced
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil

For the puffs:

  • 1 sheet puff pastry
  • 1 egg + water, beaten
  • All-purpose flour, for dusting


For the shallot apple filling:

  1. In a medium sized saucepan heat olive oil over medium heat and sauté shallot until softened. Season with salt and pepper and add diced apples and cinnamon. Stir in honey, chicken stock and flour. Cook the mixture until bubbling, stirring frequently for about 3 minutes, then remove from the heat. Stir in 1 cup pork, finely chopped. Let the mixture cool before filling pastry.

For the pork tenderloin:

  1. Preheat oven to 450. Rub tenderloin with rosemary, salt, pepper, and garlic. Heat olive oil in a large skillet over medium-high heat and sear pork, 5 minutes per side. Use tongs to move pork to a baking sheet and cook, 15-20 minutes. Let the tenderloin rest before chopping. Mix with shallot apples.

For the puffs:

  1. Preheat oven to 400. Dust work surface and rolling pin with flour and roll out the puff pastry. Each third gets cut in half lengthwise and four times across to make 12. Add 1 teaspoon of filling to a square. Use fingers to dab eggwash around the edges. Layer a second piece of pastry. Trim excess dough as needed. Crimp with a fork. Brush on eggwash. Bake on a baking sheet for 18-20 minutes.