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Welsh Cold Pork Pie
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  • Basic Crust:
  • 3 cups (700 ml) all purpose flour
  • 1 tsp (5 ml) salt
  • 1/2 cup (125 ml) margarine
  • 1/2 cup (125 ml) Crisco
  • 1 egg
  • 1 Tbsp (15 ml). distilled white vinegar
  • 3 Tbsp (45 ml). ice water
  • Pork Pie Filling:
  • 1-1/2 lbs (.7 kg). coarsley ground pork
  • 1 onion, peeled and chopped
  • 2 eggs, beaten
  • 1/4 tsp (1 ml). cayenne pepper
  • 1/4 tsp (1 ml). ground sage
  • 2 Tbsp (30 ml). Worcestershire sauce
  • salt and pepper, to taste
  • Preheat oven to 375 degrees (200 C.).
  • Mix all the ingredients for the filling together and place in an 8 inch deep dish pie pan.
  • Bake, covered for 30 minutes.
  • Remove from oven and pour off excess fat.
  • Cover with the crust, return to oven and bake for 45 minutes, or until crust is golden and flaky.
  • Pie Crust:
  • In a medium bowl combine flour and salt.
  • Cut in shortenings until mixture is like coarse cornmeal.
  • Mix the eggs and vinegar together and, using a wooden spoon, stir into flour.
  • Add enough of the ice water so the dough just barely comes together.
  • Turn out onto a lightly floured surface and knead so dough holds together and can be rolled out.
  • This recipe will make enough dough for one 9 inch pie, top and bottom crust.
I don't remember where it came from but this makes a really good refrigerator raider snack, lunch meal or dinner.

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