chef.pierre's picture

Feb. 03, 2009


Salt pork slices/3 slices bacon, diced 1/2 Inch
Onion 1 Small
Garlic 1/2 Clove (2.5 gm)
Lean pork shoulder 2 Pound
Meat stock/Bouillon / consomm , / 2/3 cup water and 2 tablespoons meat glaze 3/4 Cup (12 tbs)
Chopped celery leaves 2 Tablespoon
Chopped parsley 2 Tablespoon
Salt 1 1/2 Teaspoon
Bay leaf 1/2
Mace 1/8 Teaspoon
Chervil 1/8 Teaspoon
Ground cloves 1 Pinch
Cayenne 1 Pinch
Day old french bread slice 1
Plain pastry/Rough puff pastry 2


In large skillet saute salt pork over low heat un-til crisply browned.

Add onion and fry, stirring until it is transparent; add remaining ingredients, except bread and pastry.

Simmer, stirring occa-sionally about 45 minutes.

Crumble French bread into mixture to absorb some of juice and keep meat mixture from spreading out of hot pastry when you cut it later.

(If pie is to be served cold, omit bread.) Let mixture cool before turning into pastry.

Roll out 1/2 the pastry, and line 2 8-inch pie pans.

Trim edges, and add filling.

Dampen rims, and roll out remaining pastry for top crusts; put in place, and seal edges.

Bake at 425°F for 15 minutes; reduce heat to 350° F and continue baking 25-30 minutes.

Recipe Summary

Difficulty Level: Easy
Servings: 8

Nutrition Facts

Serving size

Calories 251Calories from Fat 108

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 538 mg22.42%

Total Carbohydrates 9 g3%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet