🫙 From the Spice Rack
My Pork Veal and Egg Pie
1 lb Pork shoulder, cubed 1 lb Veal shoulder, cubed 1 lb Ham (uncooked),cubed 1 ts Thyme 1/2 ts Salt 4 Eggs, hard cooked, halved 2 c Canned bouillon 2 sm Onions, chopped fine 2 tb ...
maineasy
Ingredients8 items
Ingredients
- 1lbpork shoulder, cubed
- 1lbveal shoulder, cubed
- 1lbham (uncooked),cubed
- 1ts thyme
- 1/2ts salt
- 4eggs, hard cooked, halved
- 2c canned bouillon
- 2sm onions, chopped fine
Directions
- 1
1 lb Pork shoulder, cubed 1 lb Veal shoulder, cubed 1 lb Ham (uncooked),cubed 1 ts Thyme 1/2 ts Salt 4 Eggs, hard cooked, halved 2 c Canned
- 2
Make pastry and roll out 1/4" thin
- 3
Line a 9x5 loaf pan
- 4
Spoon half of meat mixture into shell
- 5
Place 4 eggs in a line down center and top with remaining meat mixture
- 6
Top with a crust, and decorate with pastry as desired
- 7
Make 2 holes to allow steam to vent and for later additions
- 8
Brush pastry with cream and bake at 375 F about 20 minutes