Pork Pie
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You may used store-bought refrigerated crusts or any pie crust recipe that you prefer.
INGREDIENTS
1-1/2 pounds lean ground pork
1/2 cup finely chopped onion
2 large white potatoes (about 1 pound), peeled and quartered
Salt and pepper to taste
1/4 teaspoon allspice
1/4 teaspoon ground cloves
Pastry for a double crust 9-inch pie (see My Favorite Pie Crust )
1 egg yolk, lightly beatenIn a medium saucepan, combine pork, onion and 1/2 cup water. Cover and cook over very low heat for 2 hours.
Meanwhile, cook potatoes in boiling salted water until tender; drain. Add the potatoes to the cooked meat mixture along with the salt, pepper, allspice and cloves; mash with a potato masher.
Preheat oven to 450 degrees.
Roll 1/2 of the pastry and place in a 9-inch pie plate. Fill with the meat and potato mixture. Roll the remaining pastry and place on top, crimping the edges with bottom crust. With a small sharp knife, cut several vents for the steam to escape. Brush with the beaten egg. Bake for 20 minutes or until crust is golden brown. Let cool at least 10 minutes before serving.
Best served warm or at room temperature.