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Mar. 19, 2009


Lean ground pork 3 Pound
Onion 1 Small
Chopped celery 1 Cup (16 tbs)
Garlic 1 Clove (5 gm)
Chopped parsley 1/4 Cup (4 tbs)
Chopped celery leaves 1/4 Cup (4 tbs)
Bay leaf 1
Salt 1 Teaspoon
Marjoram 1/4 Teaspoon
Ground mace 1/4 Teaspoon
Ground cloves 1/8 Teaspoon
Cayenne 1 Dash
French bread 2 , crusts are removed
All purpose flour 2 Tablespoon
Beef broth 1 Cup (16 tbs) , regular strength


In a large frying pan over medium heat, saute pork with onion, celery, and garlic, stirring occasionally, until meat is browned and vegetables are soft.

Blend in parsley, celery leaves, and seasonings.

Simmer, uncovered, for about 30 minutes.

Meanwhile, line a 10-inch pie pan with half of the pastry.

Whirl bread in blender to make fine crumbs; spread over bottom of pastry.

Remove bay leaf and drain fat from pork mixture.

Stir in flour; add broth, stirring until well blended.

Cook until thickened and bubbly.

Spread meat mixture in pastry-lined pan.

Roll out remaining pastry for top crust; place over filling.

Trim and flute edge of pastry; prick or slash top in several places.

Bake in a 425° oven for 15 minutes, reduce heat to 350° and bake 25 to 30 minutes longer or until crust is well browned.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 3586Calories from Fat 1868

 % Daily Value*

Total Fat 208 g320%

Saturated Fat 82 g410%

Trans Fat 0 g


Sodium 4259 mg177.46%

Total Carbohydrates 90 g30%

Dietary Fiber 8 g32%

Sugars 10 g

Protein 291 g582%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet