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(1)
2 hours
Prep: 30 minutes
Cook: 1 hours
1443 calories per serving view nutrition facts
1 pie
suggest servings
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| 2 | pounds | pork shoulder | diced, 1/4" cubes |
| 1 | teaspoon | salt and black pepper | |
| 1/2 | teaspoon | sage | |
| 1 | pinch | dry mustard | |
| 1 | pinch | allspice | |
| 1 | each | pork and veal bones | |
| 2 | each | onions | chopped |
| 1 | each | bay leaf | |
| 2 | each | marjoram sprig | and thyme |
| 8 | ounces | lard | |
| 1 | pound | flour, all-purpose | |
| 2/3 | cup | milk | mixed half and half with water |
| 1 | each | egg | lightly beaten |
Mix the meat, salt, pepper, herbs and spices and set aside.
To make the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4 cups of water for two hours or until the liquid is reduced to 2 1/3 cups.
Cool, degrease and refrigerate until it starts to jell.
To make the pastry, rub 2 oz of the lard into the flour mixed with a teaspoon of salt until it is the consistency of breadcrumbs.
Boil the rest of the fat with the milk and water.
Make a well in the mound of flour and while stirring with a wooden spoon, mix in the boiling liquid.
Knead and leave to rest for 10 minutes.
To make the casing, roll out three-quarters of the dough into a circle 3/4 inch thick.
Flour the outside of the tin and stand it in the centre of the dough.
Work the dough up the sides of the tin and then gently remove the tin leaving you with a pie casing.
Fill it immediately with the meat mixture as it is likely to collapse.
Roll out the remaining dough into a circle slightly larger than the diameter of the casing, to form the lid.
Preheat the oven to 400F.
Dampen the top edge of the pie and gently press on the lid.
Crimp the edge.
Make a hole in the centre of the lid and decorate it with pastry leaves.
Place on a baking dish and bake in the preheated oven for 20 minutes and then reduce the heat to 300 degrees F and bake for 1 3/4 hours.
If necessary place some aluminim foil on the top to prevent burning.
Remove from the oven and allow to cool completely.
Pour the chilled stock through the hole in the lid and refrigerate Serve Cold.
| % Daily Value* | |
| Total Fat 84.0g | 129% |
| Saturated Fat 32.0g | 158% |
| Trans Fat 0.0g | |
| Cholesterol 302mg | 101% |
| Sodium 207mg | 9% |
| Total Carbohydrate 94.0g | 31% |
| Dietary Fiber 4.0g | 16% |
| Sugars 5.0g | |
| Protein 73.0g | 145% |
| Vitamin A | 3% | Vitamin C | 9% | |
| Calcium | 12% | Iron | 50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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How about a margarita party? Before we break out the blender let's discuss ingredients. The traditional margarita...
great!
This is a wonderful recipe for either a dinner party or Sunday lunch. Whether or not you use redcurrants in the actual sauce or purely as a decoration depends very much on the time of year and variety of redcurrants you can find. End of summer home-grown redcurrants add a wonderful sweet tartness to the sauce, however imported under-ripe fruits can impart a certain bitterness and are probably best left for garnish. If you do not use fresh berries add a little extra redcurrant jelly.
