Welsh Cold Pork Pie

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In wales a cold pork pie always seems to be sitting about and waiting for you. the local bakeries in wales all sell them. this does not have a bottom crust. first you bake the ingredients drain the fat and then put on the crust and bake till done. use 1/2 the recipe of the basic easy crust. freeze the other half or make another pies.

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Steps

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For the filling: mix all of the ingredients together , except the crust , and place in a 8 inch deep dish pie plate.

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Bake covered , in a preheated oven at 375f for 1 / 2 hour.

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Remove from the oven and pour off the accumulated fat.

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Make the pie crust and use only 1 / 2 of the recipe , freeze the other half for future use.

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Cover with the crust and return to the oven for 45 minutes , or until the top crust is golden brown and flaky.

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Allow to cool completely before serving.

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This is great for a first course , a midnight snack , or a luncheon dish.

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For the basic easy crust: in a medium size bowl stir the flour and salt together.

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Cut in the shortenings using a pastry blender.

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Keep working the flour and shortening until the mixture is rather grainy , like coarse cornmeal.

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Mix the egg and vinegar together and , using a wooden fork , stir the mixture into the flour.

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Add enough ice water so that the dough barely holds together.

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Place on a marble pastry board or a plastic countertop .

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Ingredients

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lean pork, yellow onion, eggs, cayenne pepper, ground sage, worcestershire sauce, salt & freshly ground black pepper, all-purpose flour, salt, butter, shortening, egg, distilled white vinegar, ice water