| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
English |
Meats, Wrv |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion; mince |
| 1 |
tb |
Butter |
|
|
Salt and pepper |
| 1 |
|
Egg |
| 1/4 |
c |
Water |
| 1 1/2 |
lb |
Ground pork |
| 1/2 |
lb |
Ham; 1/2" cubes |
| 2 |
pk |
Refrigerated pie dough; or |
| 2 |
|
9" double-crush pies |
| 4 |
|
Eggs; hard-cook |
|
|
Egg wash (1 egg white beat; with 1 tb cold water |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
Preheat the oven to 375~. Saute the onions until they turn glossy, but do
not brown them. Add the onions, the salt and peppers and the egg, (beaten
with the water) to the ground pork. Work the mixture by hand to a pulp;
then mix in the ham. Divide the pie dough into 4 equal portions. Roll each
portion into an 8x6 rectangle. Divide the meat mixture into 4 equal parts
and press onto 1 egg, either whole or cut into wedges, into each portion of
the meat mixture. Shape each portion of the meat mixture into a rectangular
log, approximately 2x2 wide and 4-1/2" long. Place a log on each half of
the 4 dough pieces. Then completely cover the log with the dough by pulling
the opposite half over the filling and gently pressing the dough edges
together, keeping the shape as angular as possible. Chill in the
refrigerator for a couple of hours or overnigh. Bake in preheated oven for
30-35 minutes, brushing every 10 minutes with the egg wash. 1/2 pie per
serving. Can be made and assembled up to the point of baking, then frozen
for later use. They may also be baked ahead, frozen and reheated. Source:
Cookin' USA, Merle Ellis.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 20,
1998
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