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Friday, August 26, 2016

Yorkshire Pork Pie

Another recipe from The Canadian Family Cook Book. If you want to try the original recipe, this LINK is good at the moment. My modernized version, which includes such things as quantities and oven temperature, follows.

1 package (400 gm) unrolled puff pastry, thawed
1 pound (454 gm) lean ground pork
1 small or 2/3 medium onion, minced
3 hard-boiled eggs, diced
pepper, salt and sage to taste
flour for dredging

Preheat oven to 350°F (325 if using a glass pie plate).

Liberally grease a 10-inch pie plate. Roll out just over half of the puff pastry and use it to line the pie plate. Crumble half of the ground pork into it, then cover with half the onion and half the egg. Sprinkle with pepper, salt, sage and flour. Repeat with remaining pork, eggs and onion. Put little bits of cut up margarine over the top. Roll out remaining puff pastry and cover the top. It doesn’t matter if it doesn’t quite cover. Press the contents down. Cut a couple of slits in the crust.

Bake for approximately 50 minutes or until pastry is golden. Can be served hot or cold.

Serves 4


Next time I make this, I’ll probably fry the onions first, as they were still a bit crunchy. Also, I didn’t have sage so substituted thyme. It was still good. Rosemary would probably work, too.