|Garlic||1 Clove (5 gm), minced / mashed|
|Finely chopped celery||1 Cup (16 tbs)|
|Beef broth||1 Cup (16 tbs) (Regular Strength)|
|Onion||1 Small, finely chopped|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped celery leaves||1⁄4 Cup (4 tbs)|
|French bread slices||2 , crusts removed|
|All purpose flour||2 Tablespoon|
|Ground lean pork||3 Pound, crumbled|
Saute pork with onion, celery, and garlic until meat is browned and vegetables are soft, stirring occasionally.
Blend in parsley, celery leaves, and seasonings.
Simmer, uncovered, for about 30 minutes.
Meanwhile, line a 10-inch pie pan with half of the pastry.
Whirl bread in blender to make fine crumbs; spread in bottom of pastry.
Remove bay leaf and drain fat from pork mixture.
Stir in flour; add broth, stirring until well blended.
Cook until thickened and bubbly.
Spread meat mixture in pastry-lined pan.
Roll out remaining pastry for top crust; place over filling.
Trim and flute edge of pastry; prick or slash in several places.
Bake in 425° oven for 15 minutes, reduce heat to 350°, and bake 25 to 30 minutes longer or until crust is well browned.