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  Added: Mar 21, 2011  •  Visited (126)  •  Print version Print this recipe (5)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pork And Veal Pie
What You Need:
FILLING
  • 1 pound pork, minced
  • ½ pound veal, minced
  • 3 oz salt pork, minced
  • 2 cups (6) onions, minced
  • ¼ teaspoon ground allspice
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons gelatin
  • 1¼ cups highly seasoned stock or bouillon

    PASTRY DOUGH
  • 1 cup flour
  • 1 1/8 teaspoon salt
  • 1/3 cup butter
  • ½ eggs
  • 1½ tablespoons lard
  • 1 teaspoon milk

  • How To Cook:
    1. Mix minced meats together. Put in a heated pan with onions and let meat brown in its own fat.

    2. Add allspice, salt and pepper.

    3. Prepare pastry dough by cutting butter, lard and salt into flour and working with finger-tips.

    4. Add egg and milk and allow chilling for 1 hour.

    5. Roll out and line bottom and sides of buttered baking dish, leaving enough dough to cover pie.

    6. Put the mixture in dish, cover with remaining dough and cut out a hole in centre of the top crust.

    7. Bake in a moderately hot oven (425°F), lowering the heat if the crust browns too quickly.

    8. Cook for 1½ or 2 hours and when the pie is done remove it from the oven.

    9. Mix gelatin with bouillon and pour through hole in crust. Let the pie cool and chill so gelatin sets.

    10. Cut in thick slices to serve.

    NOTE:
        Can also be eaten hot.
     
    To Make: 1 pie
    This recipe is also available in:
    Cuisine » Americas » Canada
    Dish » Pie & Tart
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Grains & Cereals » Flour

     





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