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
margarine
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
Notes:
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.
