0.5 kg lean ground pork, chopped 1 lb
1 large onion, chopped
1 clove garlic
2 ml savory 1/2 tsp
1 ml celery salt 1/4 tsp
1 ml ground cloves 1/4 tsp
1 ml pepper 1/4 tsp
125 ml water 1/2 cup
5 ml worcestershire sauce 1 tsp
1 large potato, boiled & grated
pastry for 2 crust pie
1 egg, beaten with 1 tbsp (15 ml) water
Combine pork, onion, spices, water and worcestershire sauce in a skillet; bring to boil. Reduce heat; cook uncovered for 20 minutes, until meat is well cooked and liquid is reduced. Mixture should be moist but not watery. Remove garlic. Add enough potato to absorb liquid. Cool. Roll out pastry for 2 crust pie and fit 1 crust into 9 inch (1 L) pie plate. Add cooked filling. Cover with top crust. Cut vent holes. Brush with egg wash. Bake at 425 F (220 C) for 10 minutes; reduce heat to 350 F (180 C) and bake 30 minutes more.
Serves 6