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Folks savor this hearty meat pie. The flaky crust is filled with pork, potatoes, celery, onion and a blend of seasonings.—Marcella Moore, Washington, Illinois
TOTAL TIME: Prep: 45 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Bake: 25 min.
MAKES: 6 servings


  • 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
  • GLAZE:
  • 1 egg, lightly beaten
  • 1 teaspoon water

Nutritional Facts

1 piece: 632 calories, 36g fat (14g saturated fat), 124mg cholesterol, 749mg sodium, 49g carbohydrate (5g sugars, 2g fiber), 26g protein.


  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. Yield: 6 servings.
Originally published as Herbed Pork Pie in Taste of Home October/November 1999, p41

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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