Pork Pot Pie
(for two; can be doubled)

Food Bank Ingredients:
½ can (from 24 ounce) cooked pork pieces with juices
½ can (from 15 ounce can) peas with water (or any vegetable)
4-6 slices bread (or sliced buns or rolls; slightly stale is best for this)
2 eggs
1/4 can evaporated milk

Additional Ingredients:
1/2 medium onion, coursely chopped (or about 2 tablespoons of dried onion flakes softened in a little water)
sage
ground black pepper
1 tablespoon butter

Coat a small casserole or deep pie dish with butter.

Beat eggs with milk, season with sage and pepper.

In another bowl, mix pork, peas and onion.

Briefly dip bread in egg mixture (do not let soak) and press into the bottom and sides of casserole, smashing it flat and sealing edges where they meet.

Spoon pork and veg mixture into lined casserole.

Dip another piece of bread and lay on top; pour any remaining egg mixture over the top piece of bread.

Place casserole on baking sheet and bake in 350 degree oven for about 30 minutes or longer until crust turns golden brown. Serve hot. May be reheated.

Comments: This filling is a bit dry, so some gravy or sauce is a welcome addition when served. Too much liquid while baking will make the crust gooey however. This crust may be used for any pie. For fruit pies add 2 tablespoons of sugar and ¼ teaspoon of vanilla extract to the egg mixture instead of other seasonings.