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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

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  European >> UK >> UK

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| 1. In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat. | 2. Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently. | 3. Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly. | 4. Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust. | 5. Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1	pound	ground	1705.536	0.0	63.0958	159.0775
veal	1/2	pound	ground	303.73400000000004	3.1733	49.1868	10.4947
bacon	6	slices		700.56	2.1504	21.2016	66.6792
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
sage	2	teaspoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
pie crust	2		unbaked	-	-	-	-
water	1 1/4	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.