Be the first to Ingredients:
- 2 pounds pork, ground
- 1 onion, large
- 1 garlic clove
- 1/8 teaspoon mace, ground
- 1/8 teaspoon sage, ground
- 1 potato, small
- 1/4 cup raisins, optional
- pepper to taste
- pastry for double crust pie
Preparation:
Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion, garlic, mace, sage, grated potato, pepper and raisins in large heavy kettle or Dutch oven. Cover with boiling water, about 2 cups. Cook, uncovered over medium heat until meat is no longer pink and water is abosorbed, 30 to 45 minutes. Stir frequently, reducing water if necessary to avoid boiling. Remove from heat and set aside to cool. Skim off excess fat. Preheat oven to 400°.
Line a pie plate with half of the prepared pastry. Prick
with fork and bake for 10 minutes. Cool to room temperature.
Pour cooled meat mixture into pie shell. Cover with top crust. Crimp and seal edges and cut vents to allow steam to escape. Bake 10 minutes. Reduce heat to 350° and bake 30 more longer, or until crust is lightly browned and filling is bubbly. Serve hot.
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