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Raciónes: 12

Ingredientes

Cost per serving $0.84 view details
  • 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

  1. 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.
  2. 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.
  3. 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%
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