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Pastry for a 2-crust 9" (23 cm) pie |
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| 1 lb. |
ground pork |
500 g |
| 1/2 cup |
water |
125 ml |
| 1 cup |
chopped onion |
250 ml |
| 1 |
garlic clove, minced |
1 |
| 1 tsp |
thyme |
5 ml |
| 1/2 |
pepper |
2 ml |
| 1/2 tsp |
salt |
2ml |
| 1 tsp |
cloves |
5ml |
| 1 cup |
soft bread crumbs OR |
250ml |
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cooked mashed potatoes |
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In a saucepan combine pork, water,
onions and garlic. Simmer for 1 hour. Drain off the fat.
Stir in spices and bread crumbs.
Line a pie plate with pastry. You may wish to place crushed soda
crackers on top of the pie crust to prevent sogginess.
Fill with pork mixture. Top with pie crust. Seal pastry edges and
cut small steam vents in top crust. Some people make designs!
Bake at 375º for 30 minutes or until crust is lightly browned.
**Some people substitute beef for pork.
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