My Pork Veal And Egg Pie

Recipe Ingredients

1 lb	454g / 16oz	Pork shoulder - cubed
1 lb	454g / 16oz	Veal shoulder - cubed
1 lb	454g / 16oz	Ham - (uncooked), cubed
1 teaspoon	5ml	Thyme
1/2 teaspoon	2.5ml	Salt
4		Eggs - hard cooked, halved
2 cups	474ml	Canned bouillon
2 cups	125g / 4.4oz	Onions - chopped fine (small)
2 tablespoons	30ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Sage
1/4 teaspoon	1.3ml	Pepper
3		Gelatin - unflavored
		Pastry
		Any standard pastry recipe
		Cream

Recipe Instructions

Cut meat in 1/2" cubes, mix with Worcestershire sauce and seasonings. Make pastry and roll out 1/4" thin. Line a 9x5 loaf pan. Spoon half of meat mixture into shell. Place 4 eggs in a line down center and top with remaining meat mixture. Top with a crust, and decorate with pastry as desired.

Make 2 holes to allow steam to vent and for later additions. Brush pastry with cream and bake at 375F about 20 minutes. Reduce heat to 250F and bake for 1 1/2 hours longer. until meat is tender. Mix gelatin as pkg directs with bouillon.

Pour into holes in top of lid until you can see the liquid. Top up until it no longer goes down. Allow to cool then, store in the refrigerator. Serve in 1/2" slices as an appetizer.

Source:
John "Boog" Powell

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