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- 1 sheet frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon milk or water
- Flaky sea salt & freshly ground black pepper
- 12 ounces skinless pork belly, cut into 1/3-inch lardons
- Kosher salt
- 16 ounces cremini mushrooms, quartered
- 1/3 cup dry sherry
- 2 cups diced yellow onion (about 1 large)
- 1/2 cup finely diced carrot (about 1 large)
- 1/2 cup finely diced celery (1 to 2 stalks)
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 3 tablespoons all-purpose flour
- 1 3/4 cups beef or chicken stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/3 cup heavy cream
- 2/3 cup frozen peas
- 1 teaspoon lemon juice or cider vinegar
- Finely chopped chives, for garnish
Instructions
- Preheat the oven to 400°F. Lightly flour a work surface and roll out 1 sheet thawed puff pastry to a 12-inch square. Place a 12-inch bowl on top and trim away the excess to form a circle. Transfer to a parchment-lined baking sheet and refrigerate while the oven heats. (Cold pastry puffs better.)
- In a small bowl, beat 1 large egg with 1 tablespoon milk and brush evenly over the pastry. Sprinkle lightly with flaky sea salt and freshly ground pepper.
- Bake for 20 to 25 minutes, rotating halfway through, until the puff pastry is deeply golden and fully puffed. Set aside.
- While the pastry bakes, heat a 12-inch skillet over medium heat. Add 12 ounces skinless pork belly, cut into ⅓-inch lardons, and cook, stirring occasionally, until the fat has rendered and the pieces are deeply golden but still tender, 12 to 15 minutes. Don’t rush this step; the pork should be well browned, not crisp.
- Using a slotted spoon, transfer the pork belly to a paper towel-lined plate.Pour off all but 1 tablespoon of the rendered fat into a heatproof bowl and reserve.
- Add 16 ounces quartered cremini mushrooms to the skillet and cook undisturbed for 3 to 4 minutes to encourage browning. Continue cooking, stirring occasionally, until well browned and moisture has evaporated, 6 to 8 minutes more.
- Add 1/3 cup dry sherry, scraping up any browned bits, and cook until fully evaporated, 2 to 4 minutes.
- Add 2 cups diced yellow onion, ½ cup finely diced carrot, and ½ cup finely diced celery. Cook until softened and translucent, 5 to 7 minutes, adding a bit of the reserved pork fat if the pan seems dry. Stir in 4 cloves garlic, minced, 1 teaspoon fresh thyme leaves, 1 bay leaf and ¼ teaspoon kosher salt. Cook until fragrant, about 1 minute.
- Sprinkle 3 tablespoons of all-purpose flour evenly over the vegetables and cook, stirring constantly, for 1 to 2 minutes. Gradually add 1¾ cups beef or chicken stock while stirring to prevent lumps. Add 1 tablespoon Worcestershire sauce and 2 teaspoons Dijon mustard. Bring to a gentle simmer and cook until thickened and easily coats the back of a spoon, 4 to 6 minutes.
- Stir in 1/3 cup heavy cream and return the pork belly to the skillet. Simmer gently, avoiding a hard boil, until the sauce is glossy and cohesive, 1 to 2 minutes.
- Remove from heat and stir in ⅔ cup frozen peas, 1 teaspoon lemon juice , 1/4 teaspoon kosher salt and a couple cranks of freshly ground pepper. Remove the bay leaf, taste, and adjust seasoning as needed.
- Place the baked puff pastry directly on top of the pork filling. Sprinkle with chives, if using, and serve warm.
- Prep Time: 30 minutes
- Cook Time: 40 minutes