2 lbs. ground pork 1/2 c. chopped onion 1/4 tsp. salt 1/8 tsp. pepper 1/4 tsp. cinnamon 1/4 tsp. ground cloves 1/2 c. water 1 c. mashed potatoes or bread crumbs, optional Pastry for 2 (9 inch) pies
Combine pork, onion, salt, pepper, cinnamon, cloves and water (allspice may be substituted for cinnamon and cloves). Cook over low heat for one hour, stirring occasionally. If desired, add potatoes or bread crumbs. Filling should be moist but not too wet or dry. Add water if needed.
Line two pie pans with pastry, fill with meat mixture and cover with top crust. Flute edges. Cut slits in top of crust to allow steam to escape. Bake in preheated oven at 400 degrees for 30 to 45 minutes. Serve warm or lukewarm. Cut in wedges. Each pie serves 6.
FRENCH PORK PIE
1 lb. ground pork 1 lg. potato 1 lg. onion 1/2 tsp. cinnamon 1/2 tsp. ground cloves Salt and pepper to taste 1 double pie crust
Grind pork, potato and onion. Brown pork slightly. Drain fat. Add potatoes and onion and a little water. Simmer about 10 minutes. Stir in spices. Mix well. Pour into pie crust. Fit top crust. Bake until brown, about 1 hour. Makes 1 (2 crust) pie
