Pork Pie
- Paste (see Puff Paste recipe)
- 2 1/2 - 3 lbs pork loin
- Handful of parsley, finely chopped
- Onion, finely chopped
- Pepper
- Salt
- Nutmeg
- 1 cup stock or water
- Spoonful or 2 catsup
Cut the meat from the thick ends of a loin of pork, with very little fat on it. Cut into very thin slices, 3 inches long by 2 inches wide. Put a layer at the bottom of a pie dish. Sprinkle a small portion of the chopped parsley and onion over the pork, then some salt, a little pepper and nutmeg. Add another layer of pork and over that some more of the seasoning, only be sparing of the nutmeg. Continue this until the dish is full. Pour into the dish a cup of stock or water and add the catsup.
Make a good plain paste. Put a little paste around the edge of the dish. Put the cover on and place the pie in a moderately hot oven at 375 degrees F. When the paste has risen and begins to take color, place the pie at the bottom of the oven with aluminum foil over it. Bake with love for at least 2 hours. (Some prefer to cook the meat until partly done before putting into the crust.)
Make a good plain paste. Put a little paste around the edge of the dish. Put the cover on and place the pie in a moderately hot oven at 375 degrees F. When the paste has risen and begins to take color, place the pie at the bottom of the oven with aluminum foil over it. Bake with love for at least 2 hours. (Some prefer to cook the meat until partly done before putting into the crust.)
Submitted by Jul 16, 2009
16 min
120 min
136 min