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
Sauté the onion in oil until transparent, add the garlic and sauté 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
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed
NOTE: Or use all Butter
(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, and cut in butter and lard.
You can cut the butter/lard in using the food processor or with a pastry blender.
Or you can use a box grater for the butter. (My preferred method)
Put flour mixture in bowl and add water mixing with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.
NOTE: Can be made with all butter
The secret to a good crust is to not over-handle the dough.