Ingredients
- 8 lard
- 3 leaves
- 3 sprigs of marjoram
- 2 3/8 cool
- 2 onions
- 1 egg
- 1 pork
- 1 bay leaf
- 1 water
- 1/2 w
- 525 gr pork shoulder meat (diced)
- 240 gr flour
- 160 ml milk mixed
- 5 gr lard the flour mixed with a of salt until it is the consistency of breadcrumbs (into)
- 3 gr salt and pepper
- 1 ml dry mustard andi allspice
- 1 gr sage (ground)
Preheat the oven to 200ºC Dampen the top edge of the pie and gently press on the lid. Crimp the edge. Make a hole in the centre of the lid and decorate it with pastry leaves. Place on a baking dish and bake in the preheated oven for 20 minutes and then reduce the heat to 150ºC and bake for 1.75 hours. If necessary place some aluminim foil on the top to prevent burning. Remove from the oven and allow to cool completely. Pour the chilled stock through the hole in the lid and refrigerate Serve Cold. (Mailing List) �
