Description
Pork Pie is a standard Christmas Eve or New Year’s Eve treat in my predominantly French-Canadian hometown in Maine. It’s served with catsup or mustard, tossed salad, and pickles. Simple but wonderful. Top individual servings with catsup or mustard before serving.
Ingredients
- 2 (9 inch) unbaked pie shells
- 2 pounds lean ground pork
- 1 pound lean ground beef
- 1 ½ cups mashed potatoes
- salt to taste
- ground black pepper to taste
- 1 teaspoon ground nutmeg
- 1 egg white
Instructions
- Brown ground beef and ground pork over medium heat until thoroughly cooked. Drain off grease.
- Mix together cooked meat
- potatoes
- salt
- pepper
- and nutmeg.
- Line a 9 inch pie dish with pastry. Spoon pork mixture into pie crust
- and top with second pie crust. Brush top crust with egg white. Shield crust edges with aluminum foil to prevent burning.
- Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil for final 15 minutes of baking to brown edges.
Servings: 8