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1 hours
Prep: 30 minutes
Cook: 1 hours
703 calories per serving view nutrition facts
1 pie
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| 2 | pounds | ground pork | |
| 1/2 | cup | onion | chopped |
| 1 | cup | celery | chopped |
| 1 | clove | garlic | minced |
| 1/4 | cup | parsley leaves | crushed |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | marjoram | crushed |
| 1/4 | teaspoon | cloves | ground |
| 1/4 | teaspoon | mace | ground |
| 1/2 | teaspoon | black pepper | ground |
| 2 | tablespoons | flour, all-purpose | |
| 2 | each | beef bouillon cubes | mixed with hot water |
| 1 | cup | water | hot |
| 1 | each | pastry | 2 crust, unbaked |
Saute pork, onion, celery and garlic in a large skillet until pork is brown and veggies are tender.
Stir in parsley, salt, herbs and pepper; cover and simmer over low heat for 30 minutes.
Drain excess fat from skillet; blend flour into meat mixture.
Add bouillon cube mixture.
Return to heat and bring mixture to a boil; simmer for 1 minute, stirring constantly.
Remove from heat and set aside to cool.
Pile meat mixture in pie shell; top with other shell, seal and flute edges.
Brush with egg if desired.
Bake at 400F for 45 minutes or until golden brown.
Can be eaten warm or cold.
| % Daily Value* | |
| Total Fat 47.0g | 73% |
| Saturated Fat 18.0g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 781mg | 33% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 1.0g | |
| Protein 59.0g | 119% |
| Vitamin A | 9% | Vitamin C | 15% | |
| Calcium | 8% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white....
very good
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