Cold pork pie

Yield: 4 Servings

Measure Ingredient
1½ pounds Freshly ground lean pork
1 \N Yellow onion; chopped
2 \N Eggs; beaten
¼ teaspoon Cayenne pepper
¼ teaspoon Sage
2 tablespoons Worcestershire sauce
\N \N Salt & black pepper to taste
1 \N Recipe \"Basic Easy Crust\" (see recipe)

I am going to tell you a story about this one. Something new, eh? In 1960, when I was a sophomore in college, a dear friend and I traveled for several months in Europe. We ate very well on the Continent, even on student budgets, but when we arrived in Great Britain things changed. The food was not very good at the time and we found ourselves living on cold pork pies purchased in English delicatessens. We had eaten them for a solid week when we arrived in Wales. A charming Welshwoman invited us home for a "typical Welsh meal." We were so excited at the prospect of something new and home-cooked. Need I go on with this story? You guessed it. A cold pork pie.

I have added a bit of flavor to this dish that was not to be found in the Welsh version, nor is this cooked in the traditional Welsh manner. It is much more typical of early-American cooking.

Mix all of the above together, except the crust, and place in an 8-inch deep-dish pie plate. Bake, covered, at 375ø for ½ hour. Remove from oven and pour off the accumulated fat. Cover with the crust topping and return to the oven for 45 minutes, or until the crust is golden brown and flaky.

Allow to cool completely before serving.

This is great for a first course, a midnight snack, or a luncheon dish.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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