Pork Pie
3/4 lbs. ground lean pork
3/4 lbs. ground lean beef
1/2 cup boiling water
1/4 tsp. mace
1/4 tsp. sage
pinch of ground cloves
1-1/2 tsp. salt
1/4 tsp. pepper
1 small onion
1 clove garlic
3 medium potatoes
1 double crust pastry
In saucepan combine all ingredients except potatoes and pie crust.
Stir frequently over low heat while cooking until the pork loses its pink color
and the liquid is reduced to half its volume (about 3/4 hour).
Meantime,boil, drain, peel and mash potatoes.
Add to meat mixture and cool.
Don't add too much potato-- there should be enough to hold the meat mixture
together
(Save leftover mashed potato for potato cakes.), but there should be more meat than potato.
Taste the meat and potato mixture and add more salt and pepper if necessary.
Line a 9" pie pan with pastry and fill with meat mixture.
Cover with pastry, seal and flute edges.
Bake at 450 degrees for 10 minutes and then lower to 350 degrees for about 30 to 40 minutes.
This pie is also wonderful chilled, sliced, and served as a starter.
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