2 lbs. ground pork
½ lb. bacon, finely chopped
1 medium onion, diced
½ cup parsley, chopped
1½ tsp. salt
1 tsp. pepper
½ tsp. sage

  • Combine and mix well

Pie Assembly

egg yolk
1 cup chicken stock
1 Tbsp. powdered gelatin (¼ oz.)

  • Fill a pan lined with Hot Water Crust, then top pie and crimp edges.
  • Brush crust with egg yolk, and pierce each pie portion.
  • Bake at 400°F for 50 minutes, until the crust is browned and the filling is bubbling.
  • Cool on a wire rack for 5 minutes.
  • Heat stock and pour into gelatin and stir.
  • Pour 1 tsp. of stock/gelatin into the steam vent for each portion.
  • Let pie cool, then chill for 2 hours or overnight.
  • Serve at room temperature.

Pie Squared.