Canadian Pork Pie
Upload Your Photo- 0Comment
Print
Yield: Serves 6.
This recipe came right out of French Canada, and we've never tasted a better one. Makes a particularly good luncheon or late supper dish.Ingredients:
2 tablespoons butter or margarine1 onion, finely minced
1 pound lean ground pork
1 pound lean ground veal
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon nutmeg
1/4 teaspoon sage
1/8 teaspoon allspice
Special Meat Pie Pastry for 2-crust pie
Instructions:
SautSpecial Meat Pie Pastry
Ingredients:
4 cups all-purpose flour1/2 teaspoon salt
1 cup lard
1/3 cup butter
3 tablespoons milk
2 tablespoons water
2 eggs
Instructions:
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.
Browse Similar Recipes
- By Category: Meat, Pies and Pastries
- By Prep Methods: Bake
- By Course: Main Dish
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.