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Cajun Pork Pie

Yield one 10-inch pie


  • 2 pounds lean ground pork
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 clove garlic, crushed
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried whole marjoram
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground mace
  • 2 tablespoons all-purpose flour
  • 2 beef-flavored bouillon cubes
  • 1 cup boiling water
  • Double-Crust 10-Inch Pastry
  • 1 egg yolk, beaten
  • Tomato roses (optional)

How to Make It

  1. Combine first 4 ingredients in a Dutch oven; cook over medium heat, stirring occasionally, until pork is browned. Stir in seasonings. Cover; cook over low heat 30 minutes . Drain. Add flour; stir well. Dissolve bouillon cubes in water; add to pork mixture. Cook over medium heat 1 minute; stir constantly. Remove from heat; cool slightly.

  2. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 10-inch pie plate. Spoon pork mixture into pastry shell . Roll remaining pastry to 1/8-inch thickness; place over filling . Trim edges; seal and flute . Brush top of crust with beaten yolk. Bake at 400° for 45 minutes or until golden brown. Cut into wedges, and serve hot or cold. Garnish with tomato roses, if desired.

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