1 1/2 lb Boneless pork roast
2 Whole bay leaves
1/2 ts Whole sage leaves; rubbed
Salt & black pepper to taste
1/2 lb Ham (buy real ham from the
Butcher; not canned or
-boiled
Ham. you will need one good
Slice. Remove the round
-bone)
1/2 lb Bulk breakfast sausage
1 Yellow onion; peeled, sliced
3 tb Chopped fresh parsley
1/4 ts Whole sage leaves; rubbed
1/4 ts Savory
Salt & pepper to taste
3 tb Each butter & flour; cooked
-to to form a roux
1 Recipe “Basic Easy Crust”
-(see recipe)
Why, this sounds just like an effort to use up leftover meats! Exactly.
That is the point of the pot-pie concept, and it always has been. In the
old days you would have these meats sort of sitting around, but in our time
we will probably have to start from scratch. If you have a leftover pork
roast go ahead and use it and avoid cooking fresh pork.
Place the pork in a small saucepan just big enough to hold it and add
enough water to come halfway up the side of the roast. Add the bay leaves,
sage, and salt and pepper. Cover and simmer for 1 hour. Remove the pork
from the broth, reserving the broth, and allow the meat to cool. Cut it
into 1/2-inch cubes.
Cut the ham into 1/2-inch cubes. Roll the sausage into small balls 1/2
inch in diameter. Brown the sausage balls in a frying pan and set aside. In
the same frying pan saut the yellow onion until lightly browned.
Put 1-1/2 cups of the pork broth into a saucepan and bring to a simmer.
Add the remaining seasonings and thicken with the roux, Mix the gravy with
the meats and fill the pies. Make 1 large pie or 4 smaller individual pies.
Cover with the easy crust and bake at 375 for 45 minutes, or until the
crust is golden brown.
Start your meal with a hearty soup, such as Corn Chowder with Shrimp (see
recipe), and then move on to this unusual American pie.
From The Frugal
Yields
4 Servings