live in Indiana, but I am originally from a small New England town. My great grandparents came from Canada and settled in New England to work in the factories. One of the great recipes they brought with them is Pork Pie. This is one dish my family always has on Christmas Eve. It is a great comfort foodduring the long winter months. # Step 1 # In a large frying pan, cook the pork, ground chuck and onions stirring to break up the meat. Continue cooking until the meat is completed cooked and the onions are softened. # Step 2 Stir all of the spices and water into the meat mixture. Put a cover on the pan and simmer for 20 minutes. Take the cover off the pan and simmer for 10 more minutes. # Step 3 Mix the mashed potatoes into the meat mixture and allow to cool completely. Prepare enough pie crust for 2 pies. I usually use the refrigerated pie crust which works well. Put the pie crust into a 9" pie plate. Put half of the meat mixture into each pie plate, top with pie crust and crimp the sides. # Step 4 Brush the top of the pies with egg wash (egg yolk mixed with a little water)and cut a vent hole into the middle of each pie. Bake at 425 degrees for 15 minutes. At this point I check the edges of the pie crust. If they have browned, I cover them with aluminum foil to prevent them from burning. Bake the pies for another 25-30 minutes at 350 degrees. You can serve the pies while hot or cool them and freeze them. To cook the pie from frozen, heat the oven to 350 degrees and cook for 45-60 minutes. == * 2 lbs. ground pork * 1 lb. ground chuck * 2 medium-large onions, chopped * 3 cooked and mashed potatoes * 2 1/2 teaspoons poultry seasoning * 2 teaspoons salt * 2 teaspoons pepper * 1/2 teaspoon ground sage * 1 cup water * pie crust for two pies * frying pan with cover * Two 9 inch pie plates
A hard boiled and shelled egg is placed on top of a layer of the pie filling and the remainder of the filling packed round and on top then the pastry lid is put on and the pie baked. This is more commonly done with Veal and Ham pies. A true Pork Pie contains only chopped (not ground) Pork.
The pie is 'built up' by the chef, first the pie mould is lined with pastry then a layer of minced pork meat is added to the bottom of the pie, the shelled hard boiled eggs are added, then more meat is stuffed down each side to keep the eggs central, a final layer of meat covers the top of the eggs, the pie is topped with pastry and baked, magic.
A hard boiled egg is cooked until solid all the way through, a normal 'soft' boiled egg the centre yolk will still be runny, To test the egg you need to do is spin the egg on a flat surface, if the egg is soft boiled it will wobble because part of the egg is still liquid, if it is hard boiled it will spin on end, because the contents are solid.
a boiled egg
Then same size as the raw egg that was boiled.
Yes. hard-boiled egg
No it does not have to be raw or boiled fo rthe egg to float!
A hard boiled egg flys farther because its heavier and when u throw it there is more weight which is more mass that is going through the air.
Boiled egg
No. When an egg is boiled anything living in or on it is killed.
A boiled egg will float in salt water.
You get a hard boiled egg, and put a hole in it.
A previously boiled egg (unshelled) would simply be heated up and become a very hard boiled egg.
hard boiled egg