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Ingredients:
- 2 large potatoes, peeled
- 1 lb. ground pork
- 1 clove minced garlic
- 1/4 tsp. ginger
- 1/2 cup finely chopped onion
- 1/2 cup beef broth
- 1/4 teaspoon ground savory
- 1 bay leaf
- 1/8 tsp. cloves
- pinch cinnamon
- salt and pepper
- 1 recipe for 2-crust piecrust
Preparation:
Cut up potatoes; cook in boiling water 20 minutes. Drain and mash.
Brown pork; drain off excess fat. Stir in remaining ingredients, 1/2
tsp. salt and 1/4 tsp. pepper. Cover; simmer 20 minutes, stirring
often. Discard bay leaf. Stir in potatoes; cool. Roll half the
pastry into a 12-inch circle. Line a 9-inch pie plate with pastry. Trim pastry even with rim. Fill with meat mixture. Roll out remaining dough.
Place over filling; trim to 1/2 inch beyond rim. Seal; flute, and cut small slits in the top. Cut
out decorative shapes from dough scraps and place on top, if desired. Bake at 400° for 30
minutes.
Makes 6 servings.
Makes 6 servings.
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