Canadian Pork Pie Recipe
Ingredients
| Ground pork | 1 pound | |
| Ground beef | 1/2 pound | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 clove, chopped | |
| Water | 1/2 Cup(16 tbs) | |
| Salt | 11/2 Teaspoon | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Ground sage | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Egg Pastry for 9-inch two-crust pie | ||
Directions
Heat all ingredients except Egg Pastry to boiling, stirring constantly; reduce heat.
Cook, stirring constantly, until meat is light brown but still moist, about 5 minutes.
Prepare Egg Pastry.
Heat oven to 425°.
Pour meat mixture into pastry-lined pie plate.
Cover with top crust that has slits cut in it; seal and press firmly around edge with fork.
Cover edge with 3-inch strip of aluminum foil; remove foil during last 15 minutes of baking.
Bake until crust is brown, 35 to 40 minutes.
Let stand 10 minutes before cutting.
Cook, stirring constantly, until meat is light brown but still moist, about 5 minutes.
Prepare Egg Pastry.
Heat oven to 425°.
Pour meat mixture into pastry-lined pie plate.
Cover with top crust that has slits cut in it; seal and press firmly around edge with fork.
Cover edge with 3-inch strip of aluminum foil; remove foil during last 15 minutes of baking.
Bake until crust is brown, 35 to 40 minutes.
Let stand 10 minutes before cutting.
Chef
