Mini-Pork Pot Pies

• 3 shallots diced
• 4 tablespoons virgin olive oil
• 1 teaspoon salt
• pork loin
• 1/2 kilogram pork loin cubed
• 1/2 tablespoon flour
• 1 handful chestnuts cooked
• 16 prunes seeded
• 8 ounces wine moscatel
• 2 pinches fresh thyme
• puff pastry
• 1 egg beaten

1. In a Dutch oven on low heat, saute the shallots in olive oil until transparent.
2. Salt the pork loin to taste and add to the shallots, then increase the heat and sear the pork.
3. Sprinkle on the flour and toast it a bit to remove its raw flavor.
4. Add the chestnuts, prunes, and wine. If the wine is not enough to completely cover the meat, add a little water.
5. Sprinkle with the salt and thyme. Stir everything together and simmer on low heat until the meat is tender and the sauce has started to thicken, about 30 minutes.
6. Preheat the oven to 200 degrees Celsius.
7. Fill 4 oven-proof bowls almost to the top with the stew. If it seems too thick, add a little water.
8. Roll out the puff pastry to 1/2 centimeter thickness. Cut out 4 circles slightly larger than the tops of the bowls.
9. Baste beaten egg on the edges of the bowls and place the puff pastry on top. Baste more beaten egg on top.
10. Bake for 20 to 25 minutes until golden.

shallots, virgin olive oil, salt, pork loin, kilogram pork loin, flour, handful chestnuts, prunes, wine moscatel, thyme, pastry, egg

Taken from www.yummly.com/recipe/Mini-pork-Pot-Pies-632174 (may not work)