French Canadian Pork Pie
|Ground pork||1 Pound|
|Water||1 Cup (16 tbs)|
|Onion||1 Medium, finely chopped (0.5 Cup)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs) (2 Slices)|
|Ground sage||1⁄8 Teaspoon|
|Ground nutmeg||1 Dash|
|Pastry for double-crust pie||1 (Plain)|
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.