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.
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.
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.
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.
ide.
Filling for pork pie; Place the pork and brandy into a
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
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.
ot remain in the pie.
Cook the pork with the onion
Combine pork, beef, onion and garlic in large heated skillet. Cook, stirring until meats lose pink color.
Stir in seasonings and water.
Cover; simmer 20 minutes.
Uncover and simmer 10 more minutes.
Remove from heat.
Stir in mashed potatoes.
Cool. Prepare pie crust.
Line 2 plates with bottom crusts.
Spoon half of meat into each pie shell.
Roll out top crusts; place over meat. Brush top with beaten egg.
Bake at 425\u00b0 for 15 minutes.
Reduce heat to 350\u00b0; bake 25 minutes longer.
In a large pan, put ground pork with enough water to cover pork. Simmer for 30 minutes.
Saute pork and beef with onion until meat is cooked.
Drain off fat.
Add mashed potatoes, herbs and seasonings.
Pour into 2 unbaked pie shells; cover with top crust and seal edges.
Make a few vent holes in top crust.
Bake at 350\u00b0 for 30 to 45 minutes or until crust is cooked.
Makes 8 servings.