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Pork Pot Pie | |
| 461 | Pork |
| Yield/Servings: 6 servings | |
| Ingredients: | |
| 2 lbs. fresh pork, diced 4 hard-cooked eggs, sliced 2 small onions 1 tsp. salt | 1/4 tsp. pepper 1/2 tsp. ground nutmeg Flour to thicken Plain pie pastry |
| Instructions: | |
| Simmer the pork about 40 minutes in enough salted water to just cover it. Let it cool in liquid. Place it in deep baking dish, cover with eggs. Strain the liquid, add onions, salt, pepper and nutmeg, thicken with flour made into a paste with small amount of water (1 tbsp. flour to 1/3 cup liquid), and pour it into the pie over the meat and eggs. Cover with pie pastry rolled quarter-inch thick, crimp edges, and cut gashes in top to permit escape of steam. Bake about 20 minutes in hot oven, 425 degrees, until browned. | |
| Recipe Source: BMD | |
| Submitted by: Creative Cooking USA | |
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