This filling is for one pie. I usually triple the ingredients and make three at a time. I bake all of the pies and when cold freeze.
Pastry to two crust pie.
1 large onion chopped
2 or 3 tablespoons oil or butter
1 clove garlic
1-1/2 pounds of pork
1 cup gravy or stock (saved from turkey or pork)
2 russet potatoes (par boiled)
2 tablespoons chopped celery leaves
2 tablespoons chopped parsley
1/2 teaspoon thyme,
1/2 teaspoon rosemary (or more)
Salt and pepper to taste
1/8 teaspoon cloves
1 teaspoon allspice, more to taste
Saute the onion in oil until transparent, add the garlic and saute for
one minute and then add the ground pork. Cook until the meat is brown.
Add 1/2 cup stock or gravy and cover pan and simmer for about 15 or 20
minutes. Preheat oven to 425°F
Uncover pan and reduce liquid to 2 or 3 tablespoons. Add the
seasonings and stir to blend.Adjust seasonings to taste. Add the
coarsely chopped potatoes and add enough additional gravy to moisten. (
Should not be to wet.)
Spoon filling into pastry shell. Use egg glaze on along overhand.
Place crust on top and trim. Fold the top edge under the bottom and
crimp edge. Brush with egg glaze and decorate with extra pastry if
desired. Sprinkle with Coarse salt.
Bake in the lower third of oven for 15 minutes and then raise to the
middle shelf, lower heat to 350 and continue to bake until golden
brown. About 45 to 55 minutes.
2 cups all purpose flour
3/4 teaspoon salt
pinch of baking powder (like my grandmother always added)
1 cup cold butter
Add the flour, salt, pinch of baking powder to a bowl.
Using a box grater, grate the butter into the flour.
Toss with fingers.
Add ice water, mixing with a fork until pastry comes together. Tip
out on to a floured board. Quickly pat out (or roll with pin) and
fold, like a letter, pat and fold three or four times to form
layers. Cut in half and pat each half into a flat disk.
Refrigerate for an hour before using.
Work quickly so that the butter doesn’t soften.