In skillet cook ground pork till meat is browned; drain off fat.
Stir in water, onion, bread crumbs, salt, sage, nutmeg, and pepper.
Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or till onion is tender, stirring often.
Meanwhile, prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry even with rim of pie plate.
Spoon hot meat mixture into pastry-lined pie plate.
For top crust cut slits in second pastry circle for escape of steam; place pastry atop filling.
Seal and flute edge.
Bake in 400Â° oven about 30 minutes or till crust is golden brown.
If necessary, cover edge of crust with foil to prevent over browning.