Pork Pie Recipe

Ingredients for Pork Pie

• 1 lb. fresh pork
• ½ lb. Sausage meat
• ½ cup sherry or diluted vinegar
• 1 teaspoon salt
• 1 saltspoon pepper

Instructions

1. Cut the pork in pieces the size of an English walnut, add salt and pepper and marinate in the wine for one hour, turning often.
2. Line the bottom and sides of a well-buttered pie mould with pie paste, add a thin layer of sausage to the bottom, then half the pork, another layer of sausage and the rest of the pork, finishing with sausage meat.
3. Wet the edge of the pie, roll the cover to fit, pinch the two edges lightly, brush the surface with egg, cut a two inch hole in the center and fill with a roll of paper to keep it open.
4. Bake in a moderate oven for three hours.
5. The oven should be quick enough to set the paste for the first half hour.
6. As soon as the meat steams reduce the heat.
7. When done, fill with meat jelly, allow it to cool thoroughly in the mould, then remove from the pan and serve in folded napkin.