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Ingredientes
- 1 lb lean pork
- 2 lb pork sausage meat
- 4 x hard boiled Large eggs
- 3/4 x Ib streaky bacon (derinded)
- 1 pt good stock (chicken or possibly white) warm
- 1 ounce powdered gelatine:
- 1 x salt and pepper
- 1 x beaten egg .
- 1 sm bay leaf
- Â Â Warm water paste
- 1Â 1/4 lb plain flour
- 6 ounce lard or possibly dripping
- 1/2 tsp salt
- 6 ounce water
Direcciones
- For the paste:Sieve together the flour and salt heat the lard in a saucepan add in 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 till it is a smooth mix Cover with a cloth and keep hot
- While the paste is hot 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 till 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 hot
- 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 Large eggs so which when the pie is cut each slice will have a piece of egg Cover Large eggs with sausage meat then the sliced pork bring over the top the bacon slices Add in 3 Tbsp. 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 hrs 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 min then heat gelatine with the remaining stock so which it flows through the meat filling all the pie Allow to go cool before removing from the tin
- Meat loaf
- 1 lb chopped steak:1 lb sausage meat1 packet french onion soup2 eggs1 Tbsp. arrowroot1/4 c. packaged golden brown breadcrumbs3/4 c. lowfat milk
- Combine all ingredients except lowfat milk in mixing bowl blend well add in lowfat milk gradually beating continuouslyBake in greased loaf tin (about 8"x4") for about 40 min at 350F
