pork and egg pie

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Cooking receipe to make pork and egg pie under category General Recipes. You may find some video clips related to this receipe below.

pork and egg pie

1 lb lean pork

2 lb pork sausage meat

4 hard boiled eggs

3/4 Ib streaky bacon (derinded)

1 pint good stock (chicken or white) hot

1 oz powdered gelatine :

salt and pepper

1 beaten egg .

1 small bay leaf

Hot water paste

1 1/4 lb plain flour

6 oz lard or dripping

1/2 tsp salt

6 oz water

For the paste

Sieve together the flour and salt melt the lard in a saucepan add the water then bring to the boil

Make a well in the flour pour in all the water and lard mix well witin a spoon then knead with the hands until it is a smooth mixture

Cover with a cloth and keep warm

While the paste is warm take twothirds of it roll it roughly out into a circle

put it into a 10inch cake tin then press the past up the sides of the tin

until it slightly overlaps the top

Keep the paste as even as possible on the base and up the sides

You will find this simple while the paste is warm

For the filling.

Cut the pork into thin slices

Line the pastry with the bacon laying the rashers so they overlap the top of the tin

On to the base put a layer of pork sausage meat then a layer of sliced pork

Press in the hardboiled eggs so that when the pie is cut each slice will have a piece of egg

Cover eggs with sausage meat then the sliced pork bring over the top the bacon slices

Add 3 tablespoons stocks seasoned

Put the bay leaf in the pie roll out the remaining paste in a circle to fit the top paste pressing the edges well to seal

Trim off all surplus paste roll out thinly cut into diamond shapes marking each with a knife to resemble leaves

Brush the top with egg lay the leaves in a pattern in the centre of the pie crimp the edges

Bake for 2 hours 1 hour at gas mark 4 350F then lower the heat to gas mark 3 325F for a further hour

Remove from oven allow to stand for 20 minutes then melt gelatine with the remaining stock so that it flows through the meat filling all the pie

Allow to go cold before removing from the tinMeat loaf

1 lb minced steak :

1 lb sausage meat

1 packet french onion soup

2 eggs

1 tablespoon arrowroot

1/4 cup packaged golden breadcrumbs

3/4 cup milk

Combine all ingredients except milk in mixing bowl blend well add milk

radutal1y beating continuously

Bake in greased loaf tin (about 8″x4″) for about 40 minutes at 350F

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