The current ingredients for the pies include ground pork tenderloin, bread crumbs, onions and «secret spices». The normal French Meat Pie Dinners stopped within the 1980’s. The parish continues to make the pies to assist the church. The pies might be bought during Tuesdays through Fridays at the Parish Workplace between 8:30 am and 4:30 pm.
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1. Shred recent white cabbage, chop the onion and bell pepper, grate the carrot.
2. Rice onion with carrots, add the Bulgarian pepper.
3. Add the tomato paste diluted with water and simmer on low heat.
4. Put the contemporary cabbage in a frying pan first, and after 15 minutes — sauerkraut.
5. When there may be 5 minutes left earlier than the filling is ready, add the spices.
Don’t pull the pie until you see the filling juices bubbling in the center in addition to across the edges. If it’s a pie with a full top crust, you won’t see juices bubbling, so just bake it till you see coloration beneath (this should take nicely over an hour, sometimes two hours or extra, at 350°).