Yield: Serves 6.
This recipe for Pork Pie came right out of French Canada, and we've never tasted a better one. Makes a particularly good luncheon or late supper dish.
Sauté the onion in butter or margarine in a heavy fry-ing pan. Combine the pork, veal, salt, pepper, thyme, nutmeg, sage and allspice. Add the seasoned meat to the sauteed onion and cook slowly for 20 minutes, stirring to prevent sticking. Strain off any excess fat and cool the mixture.
Line a 9-inch pie plate with half of the pastry. Fill with the cooked meat mixture. Top with the remaining pastry. Crimp the edges and seal carefully. Slash the top to per-mit steam to escape.<p>
Bake in a 400 degrees oven for about 15 minutes. Lower the heat to 350 degrees and bake 20 minutes more, or until nicely browned.
Sift the flour and salt together. Cut in one half of the lard until pieces are the size of peas.
Bring the remaining lard, butter, milk and water to a boil. With a wooden spoon, stir half the hot mixture into the flour. Then blend in one egg, beaten, and the remaining hot mixture. Handling lightly, knead until smooth. Let stand 10 minutes to cool slightly.
Roll on a lightly floured board to 1/4-inch thickness. Beat the remaining egg and brush over the top of the pie before baking.
Makes a 9-inch 2-crust pie.
In this issue: Thoreau's Maine
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