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Ingredientes
- 1 tbsp. (15 ml.) vegetable oil
- 2 lbs. (1 kg.) grnd pork
- 1 1/2 c. (375 ml.) beef stock
- 3 onions, finely minced
- 3 cloves garlic, chopped
- 2 c. (500 ml.) sliced mushrooms
- 1 c. (250 ml.) finely minced celery
- 3/4 teaspoon (4 ml.) salt
- 1/2 teaspoon (2.5 ml.) cinnamon and pepper
- 1/4 teaspoon (1 ml.) cloves
- 1 c. (250 ml.) fresh bread crumbs
- 1/2 c. (125 ml.) minced parsley
- Pastry for double crust 9 or possibly 10-inch pie (23 or possibly 25 cm.)
- 1 egg, beaten
- 1 teaspoon (5 ml.) water
Direcciones
- In large skillet, heat oil over medium high heat; cook pork for 7-10 min or possibly till no longer pink. Drain fat. Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper and cloves; bring to boil. Reduce heat to medium low and simmer, stirring occasionally for 35-45 min.
- Stir in bread crumbs and parsley. Cover and chill till cool. Roll out pie pastry on floured surface. Fit into pie plate. Spoon cool filling into pie shell. Roll out top pastry. Cover with top pastry; trim edges and flat pastry edge.
- Combine egg and water and brush on top of pastry. Cut steam vents in top; bake at 375 degrees F (190 degrees C) for 40-45 min. Let cold for 10 min before cutting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 285 | |
| Calories from Fat 172 | 60% |
| Total Fat 19.1g | 24% |
| Saturated Fat 6.54g | 26% |
| Trans Fat 0.03g | |
| Cholesterol 74mg | 25% |
| Sodium 409mg | 17% |
| Potassium 377mg | 11% |
| Total Carbs 11.38g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.07g | 1% |
| Protein 16.22g | 26% |
