Prepare to embark on a culinary journey that will transport your taste buds straight to the cozy kitchens of British countryside! The Pork and Parsnip Cobbler is not just a meal—it's a warm embrace of comfort food that promises to revolutionize your dinner routine. Imagine tender, golden-crusted pork nestled beneath a buttery, flaky puff pastry, with sweet, caramelized parsnips adding a delightful twist that will make your family beg for seconds. This isn't just another recipe; it's a hearty, soul-warming dish that turns an ordinary evening into an extraordinary dining experience.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 pound pork shoulder, cubed
- 2 parsnips, peeled and sliced
- 1 onion, chopped
- 2 cups chicken broth
- 1 tablespoon flour
- 1 teaspoon thyme
- 1 sheet puff pastry
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Season the cubed pork shoulder generously with salt and pepper.
- Heat a large, heavy-bottomed casserole or Dutch oven over medium-high heat. Add a splash of oil and brown the pork cubes in batches, ensuring each piece develops a deep golden crust. Remove the meat and set aside.
- In the same pan, sauté the chopped onions until they become translucent and slightly golden, about 3-4 minutes.
- Sprinkle the flour over the onions and stir to coat, cooking for an additional minute to remove the raw flour taste.
- Return the pork to the pan, add the sliced parsnips, chicken broth, and thyme. Stir to combine and bring the mixture to a gentle simmer.
- Cover the pan and transfer to the preheated oven. Braise the pork for 45 minutes, or until the meat becomes tender and the parsnips are soft.
- Remove the pan from the oven and let the mixture cool slightly. Transfer to a baking dish if not using an oven-safe pan.
- Roll out the puff pastry and cut it to fit slightly larger than the top of your baking dish. Place the pastry over the pork mixture, allowing it to drape slightly over the edges.
- Brush the pastry with beaten egg for a golden, glossy finish. Cut a few small slits in the pastry to allow steam to escape.
- Return to the oven and bake for an additional 20-25 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let rest for 10 minutes before serving. This allows the filling to set and makes serving easier.
Tips
- Choose a well-marbled pork shoulder for maximum tenderness and flavor. The fat helps keep the meat moist during the long braising process.
- Take your time browning the pork cubes—this step is crucial for developing deep, rich flavors. Don't overcrowd the pan, and brown in batches to ensure a perfect golden crust.
- For an extra layer of flavor, consider adding a splash of white wine or a tablespoon of Dijon mustard to the braising liquid.
- If your puff pastry starts browning too quickly, cover it loosely with aluminum foil to prevent burning while ensuring the meat continues to cook.
- Let the cobbler rest for at least 10 minutes after baking. This allows the filling to set and makes serving much easier and neater.
- Serve with a side of simple green salad or steamed vegetables to balance the richness of the dish.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
