|Ground pork||1 Pound|
|Ground veal||1/2 Pound|
|Bacon slices||6 , cut up|
|Chopped onion||1/2 Cup (8 tbs)|
|Chopped celery||1/2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm) , minced|
|Dried sage||2 Teaspoon , crushed|
|Water||1 1/4 Cup (20 tbs)|
|Double crust pie pastry||1|
In a Dutch oven brown ground pork, ground veal, and bacon pieces.
Drain off fat.
Stir in chopped onion, chopped celery, garlic, sage, salt, and pepper.
Stir in 1 cup of the water; bring meat-vegetable mixture to boiling.
Reduce heat and simmer, covered, for 10 to 15 minutes or till onion is tender, stirring frequently.
Combine cornstarch and the remaining 1/4 cup water.
Add to hot meat-vegetable mixture, cooking and stirring till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Remove pan from heat; cool slightly.
Meanwhile, prepare Pastry for Double-Crust Pie.
On a well-floured surface roll out half of the pastry to a circle 12 inches in diameter.
Fit into a 9-inch pie plate.
Trim pastry to 1/2 inch beyond the edge of the pie plate.
Fill pastry shell with meat-vegetable mixture.
Roll out remaining pastry to a circle 12 inches in diameter.
Make maple leaf cutout, if desired, or cut slits in top crust.
Carefully place atop meat filling.
Seal and flute pastry edge.
Bake meat pie in a 400Â° oven about 25 minutes or till golden brown.
Let stand 15 minutes before serving.
Serving size Complete recipe
Calories 2250Calories from Fat 1276
% Daily Value*
Total Fat 142 g218.5%
Saturated Fat 53 g265%
Trans Fat 0 g
Sodium 1202 mg50.08%
Total Carbohydrates 110 g36.7%
Dietary Fiber 11 g44%
Sugars 35 g
Protein 131 g262%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet