Canadian Pork Pie
|Ground pork||1 Pound|
|Ground beef||1⁄2 Pound|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Water||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Ground sage||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Egg pastry||1 (for 9 inch two crust pie)|
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.