- 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
- 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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