This is super simple and makes an excellent snack or dinner component when you want to have something already prepared and sitting in the refrigerator. The recipe is based upon one found in The Frugal Gourmet On Our Immigrant Ancestors (William Morrow 1990) by Jeff Smith. Smith says it is a Welsh dish. I’ve made this many times and I like the idea of eating it by hand on-the-go. Today I really didn’t pay much attention to measurements, just threw the ingredients in. I forgot to cover the dish for the first part of baking and it did come out a bit dry in the end. My ground pork was quite lean and I did not have but a tablespoon of accumulated fat to pour off.

Mix together 1-1/2 pounds lean ground pork, 1 chopped onion, 2 eggs, ¼ tsp. cayenne, ¼ tsp. sage, 2 Tbsp. Worchestershire sauce, Salt and pepper.

Place mixture into a greased 8” pie pan. Cover and bake at 375 degrees F for thirty minutes.

Remove from oven and drain off accumulated fat.

Cut slits in pie crust and place atop pork mixture, pinching along the top to seal.

Bake for 40-45 minutes until crust is brown and flaky. Let cool completely before serving.

Cold Pork Pie Recipe

1-1/2 pounds lean ground pork

chopped onion

2 eggs, beaten

¼ tsp. cayenne

¼ tsp. sage

2 Tbsp. Worchestershire sauce

Salt and pepper

1 pie crust

Mix everything, except crust, together and place into a greased 8” pie pan. Bake, covered, in a preheated oven at 375 degrees for 30 minutes. Remove from heat and drain off accumulated fat. Cover with crust and return to oven for 45 minutes or until the crust is brown and flaky. Allow to cool completely before serving.