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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds lean ground pork |
1 cup chopped celery |
1/2 cup chopped onion |
1 clove garlic, crushed |
1/4 cup chopped fresh parsley |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dried whole marjoram |
1/8 teaspoon ground cloves |
1/8 teaspoon ground mace |
2 tablespoons all-purpose flour |
2 beef-flavored bouillon cubes |
1 cup boiling water |
double-crust 10-inch pastry |
1 egg yolk, beaten |
tomato roses (optional) |
Directions:
1. Combine first 4 ingredients in a Dutch oven; cook over medium heat, stirring occasionally, until pork is browned. Stir in seasonings. Cover; cook over low heat 30 minutes . Drain. Add flour; stir well. Dissolve bouillon cubes in water; add to pork mixture. Cook over medium heat 1 minute; stir constantly. Remove from heat; cool slightly.
2. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 10-inch pie plate. Spoon pork mixture into pastry shell . Roll remaining pastry to 1/8-inch thickness; place over filling . Trim edges; seal and flute . Brush top of crust with beaten yolk. Bake at 400° for 45 minutes or until golden brown. Cut into wedges, and serve hot or cold. Garnish with tomato roses, if desired.
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