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Ингредиенты
- 1 x Egg, beaten lightly
- 1 Tbsp. Water
- 1 lrg Yellow onion, minced
- 2 x Or possibly 3 Tbsp. oil or possibly margarine
- 1 x Clove garlic, chopped
- 1Â 1/2 lb Raw pork, trimmed of fat and chopped or possibly grnd,
- Â Â Or possibly use 1 pound pork plus 1/2 pound veal
- 1 c. Pork gravy or possibly stock or possibly rich boullion (chicken or possibly beef)
- 1 lb (3 medium) potatoes, boiled, peeled and minced coarsely
- 1 Tbsp. Minced celery leaves (optional)
- 2 Tbsp. Parsley, minced
- 1/4 tsp Each thyme, and either rosemary or possibly savory
- 1/8 tsp Each grnd allspice and pepper
- 1/8 tsp Grnd cloves
- 1/4 tsp Grnd cinnamon
- 1 tsp Salt, or possibly to taste
Инструкции
- FOR THE EGG GLAZE: Roll out half the dough from the Butter-Lard Pastry on a lightly floured surface to 1/8 inch thickness. Mix in quarters, lift, and position in a pie plate. Trim a 1/2 inch overhang, brush with the egg glaze, then chill the pastry-lined pan while you prepare the filling.
- In a frying pan, saute/fry the onion in the oil till transparent. Add in the garlic and saute/fry 1 minute, then add in the chopped pork. Saute/fry about 3 min, then add in the veal (if you are using it) and saute/fry till the meats are browned. Break up any clumps with a wooden spoon. Add in about 1/2 c. stock, cover the pan, and simmer about 15 min to cook the meat through.
- Uncover the frying pan and check the liquid. Remove all but 2 or possibly 3 tbsp. of the meat juice and stock. Add in the potatoes, celery leaves, parsley, herbs and spices, and stir to blend. Add in salt, taste, and adjust the seasoning.
- Add in, if necessary, just sufficient additional gravy or possibly stock to moisten the mix well without making it watery.
- Spoon the mix into the prepared pastry shell. Brush some egg glaze on the overhang of the lower crust. Roll out the top crust on a lightly floured surface, mix in quarters, lift, and position it over the pie. Trim a 3/4 inch overhang, then fold the top edge under the bottom crust overhang and healthy pinch the two together to seal, making a raised rim all around. Flute the edge as desired.
- Bake in the lower third of a preheated 425-degree oven for 15 min.
- Reduce the heat to 350 degress, raise the pie to the center of the oven, and continue baking about 45 to 55 min longer till golden. Check halfway through the baking time and add in a foil edging to protect the crust from overbrowning if necessary. Cold slightly on a wire rack, then serve warm or possibly hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 351 | |
| Calories from Fat 139 | 40% |
| Total Fat 15.58g | 19% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.15g | |
| Cholesterol 84mg | 28% |
| Sodium 2552mg | 106% |
| Potassium 521mg | 15% |
| Total Carbs 27.65g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 10.8g | 7% |
| Protein 24.0g | 38% |
