Make crust day before by combining first 4 ingredients.
Cut pork into small pieces (walnut size).
Soak meat in seasoned water overnight.
Next day make into 2 crusts pies (individual or regular).
Bake for 1 hour at 450\u00b0 or 1 1/2 hours at 300\u00b0.
Take from oven; cut hole in center of pie.
Then pour into pie 1 envelope Knox gelatine dissolved in 1 pint of water.
bsp sausage mixture between mini pies. Brush smaller discs with egg
For Pork Filling: In a dutch oven
Place all ingredients in a large saucepan (kettle).
Cover with boiling water, paddling it thoroughly; simmer slowly about 1 hour, stirring frequently so that meat does not solidfy.
Fill pie; pour out excess moisture, but do not remove all.
Bake at 375\u00b0 about 1 hour.
Makes 4 pies.
Cook pork, salt, pepper, onions and sage on medium heat, stirring to break up meat.
Simmer for approximately 2 to 2 1/2 hours.
Skim off fat.
Add seasoning if necessary.
Cook potatoes; mash, adding salt and pepper to taste.
Mix potatoes and pork, stirring to blend.
Fill pastry shells.
Bake at 400\u00b0 for 20 to 30 minutes until brown.
Cool completely before refrigerating or freezing.
Makes two 9-inch pies.
Simmer pork, beef, water, onion, salt and pepper for 1 1/2 hours.
Let cool; skim off fat.
Add enough bread to hold meat mixture together.
Add spices and applesauce; mix well.
Divide into 2 unbaked pie crusts; add top crusts.
Poke top and bake at 425\u00b0 for 15 minutes.
May freeze baked pies.
Wrap well.
Heat thoroughly before serving.
Put meat and onions in soup pan. Add salt, pepper, cinnamon, cloves and water.
Cook on medium heat. When meat is done cooking, roll out about 1 sleeve of saltine crackers until very fine. Add to meat while still in pan.
Makes about 3 pies.
Prepare pie dough (2 crusts).
Cube pork (fresh).
Roll in flour and put into bottom crust in pie pan.
Sprinkle in 1 teaspoon flour, nutmeg and salt.
Cover with water; put on top crust and crimp.
Carefully put in preheated oven.
Bake at 350\u00b0 for 1 1/2 hours or until done.
In a large skillet, combine pork and hamburg, onion and spices.
Add enough water to cover and simmer for 3 hours, mashing with a fork for the first 1/2 hour.
Prepare pastry; divide into 6 portions.
On floured surface, roll each portion into a 7-inch circle.
Fit each circle into a 5-inch tart pan; press out all bubbles.
Do not prick.
Flute edges.
Cook pork and onion until meat is brown and onion is tender; drain.
Add soup, mushrooms, seasonings and mix well. Spoon into tart shells; top each shell with a pineapple ring; sprinkle with brown sugar.
Bake in 375\u00b0 oven for 25 minutes or until pastry is golden brown.
Garnish with bacon curls if desired.
s achieved.
Add the English mustard and mix well.
p olive oil. Sprinkle the pork generously with salt and brush
Heat 2 tbsp oil in a non-stick frying pan, season pork and sear for about 3 mins, turning, until cooked through. Meanwhile, heat remaining oil in a separate frying pan and fry eggs. Season. Butter English muffins then top with lettuce, tomatoes, pork and a fried egg.
until lightly golden. Add ground pork and cook, stirring, until browned
a large saucepan; crumble pork into the boiling water. Reduce
baking tray.
Toss pork in flour, shaking off excess
ntil smooth.
For the pork mixture, heat the oil in
aucepan on high heat. Brown pork in 2 batches for 3
Score the rind of the pork using a sharp knife. Brush
Preheat oven to 325\u00b0F. Season pork then rub with paprika and nutmeg. Place in a roasting pan and brush with mustard. Spread onions around pork then add stock. Roast for 45-50 mins.
Mix jam and pickled peppercorns then brush over pork and continue to roast for another 20-25 mins, until cooked through. Remove from oven and slice. Serve with mashed potato and broccoli.