Recipe - English Pork Pies

WALDINE VAN GEFFEN VGHC42A
One half cup Onion; mince
1 tablespoon Butter
Salt and pepper
1 Egg
One fourth cup Water
1 One half pound Ground pork
One half pound Ham; 1/2" cubes
2 pack Refrigerated pie dough; or
2 9" doublecrush pies
4 Eggs; hardcook
Egg wash (1 egg white beat;
with 1 tablespoon cold water

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 41/2" 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
3035 minutes, brushing every 10 minutes with the egg wash. One half 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 MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 20,
1998