|Loin pork||1⁄2 Pound, finely chopped|
|Onion||1 Medium, finely chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Canned crushed tomatoes/Canned whole tomatoes||1 Cup (16 tbs), drained (Italian Style)|
|White mushrooms||1⁄2 Pound (Small)|
|All purpose flour||2 Cup (32 tbs) (For Pie Pastry)|
|Butter/Small chunks cold butter for mixing in machine, for pie pastry||2⁄3 Cup (10.67 tbs) (Room Temp For Hand Mixing)|
|Chopped parsley||2 Tablespoon (For Pie Pastry)|
|Salt||To Taste (For Pie Pastry)|
|Ground pepper||To Taste (For Pie Pastry)|
|Milk||3 Quart (For Pie Pastry)|
|Salt||2 Tablespoon (For Pie Pastry)|
|Macaroni||1 Pound (Such As Penne)|
|White sauce||4 Cup (64 tbs) (Made From 3 Cups Milk)|
|Egg||1 , lightly beaten (For Pie Pastry)|
|Egg||1 (For Pie Pastry)|
|Salt||1⁄2 Teaspoon (For Pie Pastry)|
|Chilled white wine||4 Tablespoon, chilled (For Pie Pastry)|
|Ground pepper||To Taste|
Prepare Pie Pastry.
Melt 2 tablespoons butter in a small skillet.
When butter foams, add pork and onion.
Cook and stir over medium heat until meat is no longer pink.
Increase heat and add wine.
When wine is reduced by half, cover skillet and reduce heat.
Cook 10 minutes.
Press tomatoes through a food mill or sieve, to remove seeds.
Wash and dry mushrooms thoroughly and cut into wedges.
Melt 2 tablespoons butter in a large skillet.
Saute over high heat 2 to 3 minutes or until golden.
Add parsley, pork mixture and tomato pulp.
Season with salt and pepper.
Simmer 5 to 10 minutes.
Bring milk to a boil in a very large saucepan.
Add 2 tablespoons salt and macaroni.
Bring milk back to a boil and cook macaroni uncovered until quite firm to the bite, 5 to 6 minutes.
Drain macaroni, reserving milk, and place in skillet with pork mixture.
Toss gently until mixed; set aside.
Prepare Basic White Sauce using milk in which macaroni was cooked.
Stir white sauce into macaroni mixture.
Preheat oven to 375F (190C).
Butter a 10-inch cake pan with a removable bottom.
On a lightly floured surface, roll out larger amount of pastry dough into a 14-inch circle.
Place dough carefully in buttered pan.
Pour macaroni mixture into pastry shell and level top with a spatula.
Roll out remaining pastry dough to a 10-1/2-inch circle and place on top of macaroni mixture.
Pinch edges of bottom and top dough together to seal.
Brush dough with beaten egg.
With a fork, puncture top crust of pie in 5 or 6 places.
Bake 40 to 50 minutes or until crust is golden.
Let stand 5 to 10 minutes in pan.
Remove pie from pan and place on a large round platter.
Pie Pastry: In a medium bowl using a pastry blender or in a food processor fitted with a metal blade, mix flour and butter until crumbly.
Add egg, salt and wine; mix until dough is completely moistened.
Place dough on a flat surface and work into 2 balls, one a little larger than the other.
Wrap in waxed paper and refrigerate at least 1 hour.