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Herbed Pork Pie

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


  • 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


  • 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.

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  • Christine
    Jan 1, 2018

    This was easy to make. I used locally produced/butchered pork and lard. I added some pepper and red pepper flakes as I thought it was kind of bland. Makes a nice big pie. Winner winner pork dinner!