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My Pork Veal and Egg Pie

 

21

Yield

20

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, Low Carb
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 14943% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 532mg 22%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 39g
Vitamin A 1% Vitamin C 1%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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