Directions:
- In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling.
- In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside.
- On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1571.76 Kcal (6581 kJ) | ||
| Calories from fat | 487.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.14g | 83% | |
|---|---|---|---|
| Cholesterol | 104.37mg | 35% | |
| Sodium | 1973.18mg | 82% | |
| Potassium | 533.71mg | 11% | |
| Total Carbs | 219.38g | 73% | |
| Sugars | 9.61g | 38% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 41g | 82% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 2.5mg | 14% | |
| Calcium | 86.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 254.61 Kcal (1066 kJ) | ||
| Calories from fat | 78.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.77g | 83% | |
|---|---|---|---|
| Cholesterol | 16.91mg | 35% | |
| Sodium | 319.64mg | 82% | |
| Potassium | 86.46mg | 11% | |
| Total Carbs | 35.54g | 73% | |
| Sugars | 1.56g | 38% | |
| Dietary Fiber | 0.35g | 9% | |
| Protein | 6.64g | 82% | |
| Vitamin C | 0.5mg | 5% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.4mg | 14% | |
| Calcium | 14mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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