PORKY’S POT PIE

Ingredients

1/2 cup margarine
1/2 cup plain flour
1 teaspoon salt
1/4 teaspoon paprika
2 (16-ounce) rounds pork sausage, browned and drained
3 cups rich chicken broth
3 boiled eggs peeled and coarsely chopped
1 or 2 tablespoons diced pimentos
1 recipe biscuit topping (recipe follows)
BISCUIT TOPPING:
2 cups all-purpose flour, plus more for kneading
1 teaspoon Bakewell Cream (or cream of tartar)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup lard or vegetable shortening
3/4 cup buttermilk

Preparation

Melt margarine in a skillet and stir in flour, salt and paprika until smooth. Stir in sausage and broth; bring to a boil, stirring constantly. Remove from heat and add egg and pimento. Pour into a 3-quart baking dish. Top with biscuit topping and bake as directed.
Biscuit Topping: Preheat oven to 475 degrees. In a large mixing bowl, combine everything except buttermilk. Mix together with a fork or pastry cutter until shortening is in pea-sized nuggets. Add buttermilk all at once, and stir briefly with a fork until the dough just holds together. Turn dough out onto a floured board and knead briefly. Pat dough into a 3/4-inch round, and use a biscuit cutter to cut out biscuits. Place biscuits on top of sausage mixture and bake 5 minutes at 475. Turn off heat and leave in oven 5 to 10 minutes more, until golden brown. Serve hot.