Triple Meat Pie

Name: Triple Meat Pie
Cuisine: United States
Ingredients: Cream (optional); 8 slices baked or boiled ham (6 oz.); 8 slices baked or boiled ham (6 oz.); 2 egg whites, stiffly beaten; 2 egg yolks, beaten; ½ lb. ground lean pork; Pastry for 2-Crust Pie; 1 small onion, chopped (½ c.); ½ lb. ground veal; ¾ tsp. salt; ¼ c. chopped parsley; 2 tsp. Worcestershire sauce; ¼ tsp. pepper

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Company meat pie with 2 crusts—one of ham, the other pastry

Ingredients

Pastry for 2-Crust Pie
½ lb. ground lean pork
½ lb. ground vea

Americas
United States
Main course
Pie

Method

Combine pork, veal, onion, parsley, salt, pepper, Worcestershire sauce and egg yolks. Fold in egg whites.
Arrange half slices of ham so they line pastry-lined 9" pie pan. Spoon pork mixture over them, mounding it slightly.
Adjust top crust. Brush with cream for shiny top. Cut vents and flute edges.
Bake in mode