Herbed Pork Pie

Name: Herbed Pork Pie
Ingredients: Pastry for double-crust pie (9 inches); 1-1/2 pounds ground pork; 1 medium onion, chopped; 1 cup chopped celery; 1 garlic clove, minced; 2 medium potatoes, peeled and shredded; 1-1/2 cups water; 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage; 1 teaspoon salt; 1/4 to 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground savory; 1 bay leaf; 1 tablespoon all-purpose flour; 2 tablespoons cold water; 1 egg, lightly beaten; 1 teaspoon water

16 ingredients

1 steps

Ingredients

Pastry for double-crust pie (9 inches)
1-1/2 pounds ground pork
1 medium onion, chopped
1 cup chopped celery
1 garlic clove, minced
2 medium potatoes, peeled and shredded
1-1/2 cups water
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
1 teaspoon salt
1/4 to 1/2 teaspoon ground cinnamon
1/4 teaspoon ground savory
1 bay leaf
1 tablespoon all-purpose flour
2 tablespoons cold water
1 egg, lightly beaten
1 teaspoon water

Directions

1

Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. In a large skillet, cook pork, onion, celery and garlic until meat is no longer pink and vegetables are tender; drain. Add potatoes, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until slightly thickened. Discard bay leaf. Beat egg and water; brush over bottom pastry. Bake at 400° for 5 minutes. Increase heat to 450°. Pour pork mixture into crust. Roll out remaining pastry to fit top of pie. Place over filling; cut slits in top. Trim, seal and flute edges. Bake for 10 minutes. Reduce heat to 350°; bake 10-15 minutes longer or until golden brown.