- 5 cups water
- 5 pounds lean ground pork
- 3 onions, chopped
- 2 tablespoons salt
- 2 1/2 cups ground dry bread crumbs, or more as needed
- 1 teaspoon ground allspice
- 5 pastries for double-crust pies
- Bring water to a boil in a large saucepan; crumble pork into the boiling water. Reduce heat and simmer until pork is no longer pink, 10 to 15 minutes. Drain water into a large bowl and transfer pork to a separate bowl; refrigerate pork. Refrigerate broth until fat separates from water, at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork in a large skillet; add onions and salt. Cook and stir pork mixture over medium heat until onion is soft and translucent, 10 to 15 minutes.
- Skim and discard the fat from the broth. Pour the remaining broth over the pork-onion mixture; stir in bread crumbs and allspice until well mixed. Add more bread crumbs if mixture is runny. Remove skillet from heat.
- Press 5 pie crusts into five 9-inch pie dishes. Divide ground pork mixture among the 5 prepared pie crusts. Place 1 pie crust over each pie, crimping edges together to seal. Cut slits into the top crust of each pie for ventilation.
- Bake in the preheated oven until pies are golden brown, about 1 hour.
05/03/2018
recipepes.com
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455 calories
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