Ingredients
- 1-1/2 cups cubed peeled potato
2 lbs lean ground pork
2 cups sliced mushrooms
3/4 cup (finely chopped celery
3/4 cup chicken stock
2 onions, finely chopped
3 cloves garlic, minced, optional
3/4 tsp salt
1/2 tsp each pepper, dried savory and thyme
1/4 tsp each ground cloves and cinnamon
1 bay leaf
1 egg yolk
- Pastry for a 9" double crust pie
1 In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.
2 Meanwhile, in deep skillet, saute pork over medium-high heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.
3 Add mushrooms, celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.
4 On lightly floured surface, roll out 1/2 of the pastry to scant 1/4-inch thickness. Fit into 9-inch pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.
5 Mix egg yolk with 2 tsp water; brush three-quarters over top. Arrange cutouts on top; brush with remaining egg wash. Cut steam vents in top.
6 Bake in bottom third of 400°F oven until hot and golden brown, about 50 minutes.
