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1 1/2 pounds pork or veal cubed (about 3 cups)
1 1/2 cups water
Pastry for 1 (8-inch) double pie crust
6 tablespoons chopped dates
6 tablespoons currants
2 teaspoons salt
5 threads saffron
3/4 teaspoon ground ginger
3/4 teaspoon black pepper
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
3/4 cup red wine
1 tablespoon wine vinegar
10 egg yolks
In saucepan simmer meat in water 20 minutes. Drain. Line 8-inch-squarebaking dish with pastry. In bowl combine meat dates and currants. Place meat mixture into pastry-lined dish.In bowl combine salt saffron ginger peppe rmace cloves wine vinegar and 9 egg yolks reserving 1 yolk and pour over. Cover with top crust Crimp well make triangular cuts in center and fold tips back.Beat reserved yolk (save egg whites for another use) and brush on crust.Bake at 375 degrees until crust is browned and meat is heated through 25to 30 minutes. Makes 6 to 8 servings.
1 1/2 cups water
Pastry for 1 (8-inch) double pie crust
6 tablespoons chopped dates
6 tablespoons currants
2 teaspoons salt
5 threads saffron
3/4 teaspoon ground ginger
3/4 teaspoon black pepper
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
3/4 cup red wine
1 tablespoon wine vinegar
10 egg yolks
In saucepan simmer meat in water 20 minutes. Drain. Line 8-inch-squarebaking dish with pastry. In bowl combine meat dates and currants. Place meat mixture into pastry-lined dish.In bowl combine salt saffron ginger peppe rmace cloves wine vinegar and 9 egg yolks reserving 1 yolk and pour over. Cover with top crust Crimp well make triangular cuts in center and fold tips back.Beat reserved yolk (save egg whites for another use) and brush on crust.Bake at 375 degrees until crust is browned and meat is heated through 25to 30 minutes. Makes 6 to 8 servings.
