Welsh Pork Pie
This dish is traditionally served cold or at room temperature, so it’s an excellent dish to make ahead to serve at brunch.
Serves: 6Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 1 1⁄2 lbs. lean ground pork
- 1 medium yellow onion, peeled and diced
- 1⁄8 tsp. ground cayenne pepper
- 1⁄4 tsp. dried sage
- 2 Tbsp. Worcestershire sauce
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground black pepper
- 1 package (14.1 oz.) refrigerated peel-and-unroll-style pie crust
- 1 large egg, beaten
- Preheat the oven to 375°F.
- Add the ground pork, onion, eggs, cayenne, sage, Worcestershire sauce, salt, and pepper to the pan. Mix well and spread out evenly in the pan. Bake for 30 minutes.
- Drain off any excess fat and move the meat to a plate. Press one pie crust into the bottom of the pie pan. Spread the meat mixture over the bottom crust and cover with the top crust. Brush the top with the egg. Bake for 45 minutes, or until the crust is dark golden brown. Remove from oven and let the pie rest for 15 minutes before serving. Serve hot or warm.