Company Pork Pie
Esthar Vaughn Cooks
Company Pork Pie
Esthar Vaughn Cooks
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Filling: 1 1/2 pounds lean ground pork 1 cup chopped onions 1 clove garlic, minced or pressed 2 whole cloves 1/4 teaspoon nutmeg 2 tablespoons chopped fresh parsley 2 tablespoons celery leaves 1 teaspoon salt 1/4 teaspoon black pepper 1 egg 3 tablespoons fine dry bread crumbs 1 egg mixed with 1 tablespoon milk Lard Pastry: 1 1/2 cups all purpose flour 3/4 teaspoons salt 1/2 cup cold lard 3 to 4 tablespoons ice water Directions: Lard Pastry: Measure 1 1/2 cups all purpose flour into bowl. Add 3/4 teaspoons salt. Cut in 1/2 cup cold lard until mixture resembles coarse crumbs. Add 3 to 4 tablespoons ice water, tossing until pastry holds together in a ball. Knead once or twice. Set aside. Filling: Crumble meat into frying pan. Add onion and garlic. Cook over moderate heat, stirring occasionally, until pinkness disappears. Add cloves, nutmeg, parsley, celery leaves, salt and pepper to mixture, blending well. Stir in the egg. Set mixture aside to cool. Divide the pastry into 2 portions. Roll out half to fit the bottom of a 9 inch pie pan. Sprinkle with 2 tablespoons of the crumbs. Turn meat mixture into pastry shell. Sprinkle top with remaining 1 tablespoon bread crumbs. Roll out top crust. Fit over filling. trim, seal and flute edges. Roll out scraps of dough. Cut out leaves to decorate top of pie. Cut slits in 3 or 4 places for vent holes. Brush crust with mixture of egg and milk. Bake at 375°F for 45 minutes or until pastry is golden. Makes one 9-inch pie.
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