INGREDIENTS

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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