My Pork Veal & Egg Pie
Yield
20 servingsPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork shoulder
cubed |
|
| 1 | pound |
veal
shoulder, cubed |
|
| 1 | pound |
ham
uncooked, cubed |
|
| 1 | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
salt
|
|
| 4 | large |
eggs
hard cooked, halved |
|
| 2 | cups |
chicken broth
canned |
|
| 2 | small |
onions
finely chopped |
|
| 2 | tablespoons |
worcestershire sauce
|
|
| ½ | teaspoon |
sage
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | packages |
gelatin, unflavored
unflavoured |
|
| Pastry | |||
| 1 | x |
cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork shoulder
cubed |
|
| 453.6 | g |
veal
shoulder, cubed |
|
| 453.6 | g |
ham
uncooked, cubed |
|
| 5 | ml |
thyme
|
*
|
| 2.5 | ml |
salt
|
|
| 4 | large |
eggs
hard cooked, halved |
|
| 473 | ml |
chicken broth
canned |
|
| 2 | small |
onions
finely chopped |
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
sage
|
*
|
| 1.3 | ml |
black pepper
|
|
| 3 | packages |
gelatin, unflavored
unflavoured |
|
| Pastry | |||
| 1 | x |
cream
|
*
|
Directions
Find any pastry recipe to follow.
Cut meat in ½ inch cubes, mix with worcestershire sauce and seasonings.
Make pastry and roll out ¼ inch thin.
Line a 9x5 loaf pan. Spoon half of meat mixture into shell.
Place 4 eggs in a line down center and top with remaining meat mixture.
Top with a crust, and decorate with pastry as desired.
Make 2 holes to allow steam to vent and for later additions.
Brush pastry with cream and bake at 375℉ (190℃) about 20 minutes.
Reduce heat to 250 F and bake for 1½ hours longer until meat is tender.
Mix gelatin as package directs with bouillon. Pour into holes in top of lid until you can see the liquid.
Top up until it no longer goes down.
Allow to cool then, store in the refrigerator.
Serve in ½ inch slices as an appetizer.
