Cold pork pie
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Cold pork pie
  Pork    Pie    Meat  
Last updated 6/12/2012 1:17:21 AM. Recipe ID 47689. Report a problem with this recipe.
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      Title: Cold pork pie
 Categories: Meat
      Yield: 4 Servings
  1 1/2 lb Freshly ground lean pork
      1    Yellow onion; chopped
      2    Eggs; beaten
    1/4 ts Cayenne pepper
    1/4 ts Sage
      2 tb Worcestershire sauce
           Salt & black pepper to taste
      1    Recipe "Basic Easy Crust"
           -(see recipe)
    I am going to tell you a story about this one. Something new, eh? In
  1960, when I was a sophomore in college, a dear friend and I traveled
  for several months in Europe. We ate very well on the Continent, even
  on student budgets, but when we arrived in Great Britain things
  changed. The food was not very good at the time and we found
  ourselves living on cold pork pies purchased in English
  delicatessens. We had eaten them for a solid week when we arrived in
  Wales. A charming Welshwoman invited us home for a "typical Welsh
  meal." We were so excited at the prospect of something new and
  home-cooked.  Need I go on with this story? You guessed it. A cold
  pork pie.
    I have added a bit of flavor to this dish that was not to be found
  in the Welsh version, nor is this cooked in the traditional Welsh
  manner. It is much more typical of early-American cooking.
    Mix all of the above together, except the crust, and place in an
  8-inch deep-dish pie plate. Bake, covered, at 375 for 1/2 hour.
  Remove from oven and pour off the accumulated fat. Cover with the
  crust topping and return to the oven for 45 minutes, or until the
  crust is golden brown and flaky.
    Allow to cool completely before serving.
    This is great for a first course, a midnight snack, or a luncheon
  From .  Downloaded from Glen's MM

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Recipe ID 47689 (Apr 03, 2005)

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