Welsh Cold Pork Pie

• 3 cups (700 ml) all purpose flour
• 1 tsp (5 ml) salt
• 1/2 cup (125 ml) margarine
• 1/2 cup (125 ml) Crisco
• 1 egg
• 1 Tbsp (15 ml). distilled white vinegar
• 3 Tbsp (45 ml). ice water
• 1-1/2 lbs (.7 kg). coarsley ground pork
• 1 onion, peeled and chopped
• 2 eggs, beaten
• 1/4 tsp (1 ml). cayenne pepper
• 1/4 tsp (1 ml). ground sage
• 2 Tbsp (30 ml). Worcestershire sauce
• salt and pepper, to taste

1. Preheat oven to 375 degrees (200 C.).
2. Mix all the ingredients for the filling together and place in an 8 inch deep dish pie pan.
3. Bake, covered for 30 minutes.
4. Remove from oven and pour off excess fat.
5. Cover with the crust, return to oven and bake for 45 minutes, or until crust is golden and flaky.
6. In a medium bowl combine flour and salt.
7. Cut in shortenings until mixture is like coarse cornmeal.
8. Mix the eggs and vinegar together and, using a wooden spoon, stir into flour.
9. Add enough of the ice water so the dough just barely comes together.
10. Turn out onto a lightly floured surface and knead so dough holds together and can be rolled out.
11. This recipe will make enough dough for one 9 inch pie, top and bottom crust.

flour, salt, margarine, crisco, egg, white vinegar, water, coarsley ground pork, onion, eggs, cayenne pepper, ground sage, worcestershire sauce, salt

Taken from online-cookbook.com/goto/cook/rpage/00007B (may not work)