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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 240 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help break up the raw pork. Simmer over medium-low heat for about 3 hours, or until the water has evaporated. Remove from the heat and discard the bay leaf. | 2. Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that pan until evenly blended. | 3. Preheat the oven to 375 degrees F (190 degrees C). Line two 9 inch pie plates with bottom crusts. Spoon equal amounts of the pork filling into each crust. Cover with top crusts and flute the edges to seal. | 4. Bake for 45 minutes in the preheated oven, or until crust is golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	2 1/2	pounds	ground lean	4263.84	0.0	157.7394	397.6938
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
cinnamon	1/4	teaspoon	ground	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
salt	1	teaspoon		-	-	-	-
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
bay leaf	1			-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
baking potato	4		peeled cubed	-	-	-	-
pie crust	2	packages	refrigerated	2942.24	295.928	39.192	178.352

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