| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork; ground |
| 1 |
|
Onion; large |
| 1 |
|
Garlic clove |
| 1/8 |
ts |
Mace; ground |
| 1/8 |
ts |
Sage; ground |
| 1 |
|
Potato; small |
| 1/4 |
c |
Raisins Pepper to taste Water; boiling |
|
|
Pastry for double crust pie |
INSTRUCTIONS
Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion,
garlic, mace, sage, grated potato and raisins in large heavy pot. Cover
with boiling water, about 2 cups/ Cook, uncovered over medium hear or till
meat is no longer pink and water is abosorbed, 30 to 45 minutes. Stir
frequently, reducing water if necessary to avoid boiling. Remove from heat
and set aside to cool. Skim off excess fat. Preheat oven to 400F. Meanwhile
prepare pastry. Line a pie plate with half of the pastry. Prick with fork
and bake 10 minutes. Cool to room temperature. Pour coled meat mixture into
pie shell. cover with top crust. Crimp and seal edges and cut vents to
allow steam to escape. Bake 10 minutes. Reduce heat to 350F and bake 30
more minutes or till crust is light brown and filling is bublly. Serve hot.
Source: Judith Comfort's Christmas CB
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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