In a large, heavy pot, combine all ingredients, except crusts. Simmer for 2 to 3 hours, draining fat off with spoon as mixture cooks.
Boil and mash the potatoes.
Add to pork mixture.
Stir until thoroughly combined.
Brown ground beef and ground pork over medium heat until thoroughly cooked. Drain off grease.
Mix together cooked meat, potatoes, salt, pepper, and nutmeg.
Line a 9 inch pie dish with pastry. Spoon pork mixture into pie crust, and top with second pie crust. Brush top crust with egg white. Shield crust edges with aluminum foil to prevent burning.
Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil for final 15 minutes of baking to brown edges.
Combine ground pork, onions and water.
Cook slowly for 1 hour or until done.
Add spices, salt, pepper and potatoes.
Let stand overnight.
Next morning, skim fat.
Fill double pie crust with filling.
Bake at 425\u00b0 for 30 minutes.
ide.
Filling for pork pie; Place the pork and brandy into a
Brown pork in skillet; drain off fat.
Stir in water, onion, bread crumbs, salt, sage, pepper and nutmeg.
Simmer, covered until onion is tender for about 20 minutes, stirring often.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
ut not crisp.
Add Pork, Veal and Onion.
Continue
br>Grind your leftover cooked pork and add chopped fried onion
edium heat; cook the ground pork in the skillet with the
f dough to make this pie. Blend the shortening, flour and
Toss pork in 1/2 cup flour;
Add ground beef and ground pork. Ladle about 3/4 cup
8 inch deep dish pie plate. Bake covered, in a
Combine pork, beef, onions and garlic in
Saute onion in oil until tender.
Remove from pan and set aside.
Brown beef and pork together; drain.
Combine meat, potatoes and seasoning.
Line pie plate with pastry.
Fill with meat mixture, top with crust.
Seal and make slits in top crust for steam.
Brush with beaten egg if desired.
Bake at 375\u00b0 for 30 to 35 minutes or until lightly brown.
Serves 6 to 8 people.
I sometimes use the filling in tart shells; cover with pastry. Served hot or cold.
Makes nice change from sausage rolls. Freezes well.
Cook meat in water, just enough to cover meat, about 1/2 hour. Use fork, and break up meat so it's smooth. Add spices and bread crumbs. Cook 30 minutes or longer, until water is gone. Cool. Place in pie crust. Place crust on top and make slits. Mix egg and water water; brush on top crust. Bake at 350\u00b0.
Mix pork, onion and seasonings, then add bay leaf and water. Simmer uncovered 20 minutes, stirring occasionally.
Remove bay leaf.
Cool meat and skim off fat.
Line 9-inch pie pan with uncooked pie crust and fill with meat mixture.
Cover with pastry, seal edges and cut small vents in top crust.
Bake at 425\u00b0 (218\u00b0C) until lightly browned, about 1/2 hour.
Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
Freeze well.
Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.