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Ingredientes
- 1Â 1/4 lb Grnd pork
- 3/4 c. cool water
- 1/2 c. Onion, finely minced
- 1/4 c. Celery, finely minced
- 1/2 tsp Grnd black pepper
- 1 x Bay leaf
- 1/2 tsp Dry savoury
- 1/4 tsp Dry rosemary
- 1/4 tsp Grated nutmeg
- 1 pch cinnamon
- Â Â Salt
- 1/4 c. Old-fashioned rolled oats
- Â Â Pastry for double crust pie
Direcciones
- This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence.
- In a large, heavy frying pan, combine pork with cool water and heat to boiling point. Add in onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hrs, adding more water if mix dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 min. Remove bay leaf.
- Meanwhile, line a 9" pie plate with pastry. When meat mix is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 min, then reduce heat to 375 deg F and bake another 25 min or possibly till crust is golden brown.
- Brought to you by MMCONV and SylviaRN (at) canada (dot) com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 288 | |
| Calories from Fat 199 | 69% |
| Total Fat 22.07g | 28% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 96mg | 4% |
| Potassium 319mg | 9% |
| Total Carbs 4.1g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.65g | 0% |
| Protein 17.28g | 28% |
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