My Pork Veal & Egg Pie Recipe

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My Pork Veal & Egg Pie Ingredients

1 lb pork shoulder, cubed
1 lb veal shoulder, cubed
1 lb ham (uncooked),cubed
1 tsp thyme
1/2 tsp salt
4 eggs, hard cooked, halved
2 cup canned bouillon
2 small onions, chopped fine
2 tbsp worcestershire sauce
1/2 tsp sage
1/4 tsp pepper
3 package gelatin, unflavoured

PASTRY

1 any standard pastry recipe
1 cream

A Recipe for
My Pork Veal & Egg Pie

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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This Recipe for My Pork Veal & Egg Pie is one of thousands in the Recipes-to-go Egg Cookbook.

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This is a recipe for My Pork Veal & Egg Pie from the recipe cookbook of Recipes-to-go (Egg)

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Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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My Pork Veal & Egg Pie

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My Pork Veal & Egg Pie Directions

Cut meat in 1/2" cubes, mix with worcestershire sauce and seasonings.
Make pastry and roll out 1/4" thin. Line a 9x5 loaf pan. Spoon half
of meat mixture into shell. Place 4 eggs in a line down center and
top with remaining meat mixture. Top with a crust, and decorate with
pastry as desired. Make 2 holes to allow steam to vent and for later
additions. Brush pastry with cream and bake at 375 F about 20
minutes. Reduce heat to 250 F and bake for 1 1/2 hours longer. til
meat is tender. Mix gelatin as pkg directs with bouillon. Pour into
holes in top of lid until you can see the liquid. Top up until it no
longer goes down. Allow to cool then, store in the refrigerator.
Serve in 1/2" slices as an appetizer.

Serves: 20

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My Pork Veal & Egg Pie Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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