Ingredients
8
8 servings
- •1 pound ground pork
- •0.5 pound ground veal
- •6 slices bacon
- •0.5 cup chopped onion
- •0.5 cup chopped celery
- •1 clove garlic, minced
- •2 teaspoons dried sage
- •0.25 teaspoon salt
- •0.25 teaspoon ground black pepper
- •2 tablespoons cornstarch
- •2 (9 inch) unbaked pie crusts
- •1.25 cups water
Instructions
- In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.
- Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.
- Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.
- Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.
- Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 515
- Carbohydrate: 25g
- Fat: 37g
- Fiber: 1g
- Protein: 19g
- Sugar: 1g
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