1 medium onion, chopped
1 clove garlic, cut in 2 or 3 pieces
1 ½
pounds lean ground pork
1 tablespoon cornstarch
1 cup boiling pork stock or chicken stock
½
teaspoon black pepper
½
to 1 teaspoon ground sage
Few grains ground cloves
¼
cup
chopped celery leaves
1 egg, slightly beaten, mixed with 1
tablespoon water,
to be brushed on top of pastry before baking,
1. Sauté onion and garlic pieces in a small amount of butter, oil or shortening. Remove garlic pieces. Add ground pork cook and break up with fork, for about 5 minutes until pork has lost its pink color.
2. Sprinkle with cornstarch, add salt, pepper, stock, sage, cloves and celery leaves. Bring to a boil, then simmer, uncovered, until meat is cooked -- 25 minutes to 30 minutes. Cover and cool. If, when cooled, mixture seems excessively liquidy, add about another tablespoon of cornstarch before putting into pastry. (Filling may be stored at this point, either in refrigerator or freezer, for future use. If stored, bring to room temperature before proceeding with recipe and sprinkle an additional tablespoon of cornstarch over top of mixture before covering with top crust.)
3. Preheat oven to 425° F.
4. Line pie plate with half of pastry. Fill with the meat mixture and top with remaining pastry. Brush top lightly with egg and water mix.
5. Bake about 30 minutes in a 425° F. oven until golden brown.
6. This pie reheats well; so, it is a good leftover.
This recipe has been kitchen tested.
Here,
cooking the filling in a a favorite pan Anson gave us, an All-clad. This
is about how the filling should look when it is ready to go into the pastry.
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