Ingredients
Double 9" Pie Crust (or you
can purchase a pre-made double crust):
2 cups flour
1 tsp salt
3/4 cup of equal parts vegetable shortening
and butter
5-6 tbsp cold water
Meat Filling:
1 1/2 lbs ground pork
1 onion, chopped fine
1/4 cup celery, chopped fine
2 cloves garlic, minced
1 tsp salt
1 tsp ground summer savory
1/3 tsp pepper
1/4 tsp allspice
1 bay leaf
1/2 cup water
1 small potato, boiled and mashed
1 egg yolk
1 tbsp milk
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Directions
- Prepare pastry: Cut cold shortening into cubes.
Place butter/shortening in food processor with flour and salt. Pulse
a few times.
- Dump flour mixture out into a bowl and start
adding water a tbsp at a time until mixture forms a dough that will
hold together. Wrap with plastic wrap and refrigerate for about 30 minutes.
- Make filling: In a non-stick skillet with a cover,
cook pork, breaking up the larger chunks.
- Add onion, celery, garlic and cook until the
onions are tender.
- Add salt, savory, pepper, allspice, bay leaf and
water. Cover and simmer for 15 minutes. Remove lid and simmer 5 more
minutes until most of the water is gone (it should still be quite moist).
- Add mashed potato and remove bay leaf.
- Roll out pastry (TIP: I roll my pastry out between
two sheets of plastic wrap, when it is the right size, peel one sheet
away and use the other to pick up the pastry and flip it over into the
pie plate). Fill with meat mixture, cover with second half of pastry
and seal edges. Cut a few vents in the top.
- Brush top with a mixture of egg yolk and milk.
- Bake at 425F for 30-40 minutes until golden brown.
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