Individual Pork Pies
|Lean pork||3 Pound, cut in 1 inch cubes|
|Flour||1⁄2 Cup (8 tbs) (For Dredging)|
|Freshly ground pepper||To Taste|
|Pork fat/Bacon fat||2 Tablespoon|
|Onions||2 Medium, coarsely chopped|
|Garlic||2 Clove (10 gm), chopped|
|White wine||2 Cup (32 tbs) (Or Enough To Cover)|
|Chopped parsley||1 Tablespoon|
|Garbanzo bean sprout||1 Cup (16 tbs)|
|Basic pie pastry||1 Cup (16 tbs)|
Mix together the salt, pepper and flour.
Dredge pork cubes in mixture.
In large skillet heat fat and brown meat on all sides.
Remove meat and add onions and garlic.
Saute for 5 minutes.
Return to pan and pour over enough wine to cover meat.
Cover pan and reduce heat to simmer.
Cook for 1/2 hours.
Remove cover and check for liquid.
If dry, add more wine.
Add garbanzo sprouts, sage and parsley.
Cover and cook for 1/2 hour longer until meat and sprouts are tender.
Cool and refrigerate overnight.
Skim off fat.
Divide into six individual baking dishes.
Cover the top of each with 1/2 inch thick piece of pastry.
Preheat oven to 400°.
Bake for 45 minutes until crust is browned.