- Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the
- meat mixture. Top with remaining pastry; seal and flute edges. Cut
- slits in the top crust.
- Brush with milk. Bake at 450° for 10 minutes. Reduce heat to
- 350° bake 25 minutes longer or until golden brown. Yield: 6
Nutritional Facts: 1 serving (1 slice) equals 506 calories, 26 g fat (11 g saturated fat), 51 mg cholesterol, 802 mg sodium, 50 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.