| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
English |
Meats, Wrv |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion, mince |
| 1 |
T |
Butter |
|
|
Salt and pepper |
| 1 |
|
Egg |
| 1/4 |
c |
Water |
| 1 1/2 |
lb |
Ground pork |
| 1/2 |
lb |
Ham, 1/2" cubes |
| 2 |
|
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
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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