CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables, Eggs |
Canadian |
Pork |
8 |
Servings |
INGREDIENTS
1 1/2 |
c |
All-purpose flour |
1/2 |
ts |
Salt |
6 |
tb |
Margarine |
1/2 |
c |
Plain low-fat yogurt |
|
|
FILLING |
2 |
ts |
Vegetable oil |
1/2 |
c |
Disce onion |
2 |
|
Garlic cloves, minced |
1 |
lb |
Cooked ground pork, crumbled |
12 |
oz |
Peeled cooked potatoes, mashed |
1 |
ts |
Salt |
1/2 |
ts |
Sage leaves, crumbled |
1/2 |
ts |
Ground nutmeg |
1/4 |
ts |
Pepper |
|
|
GLAZE |
1 |
|
Egg, beaten |
INSTRUCTIONS
PASTRY
PASTRY: In mixing bowl combine flour and salt; with pastry blender, or two
knives, cut in margarine until mixture resembles coarse meal. Add yogurt
and mix thoroughly. Form dough into 2 equal balls; wrap in plastic wrap and
refrigerate for at least 1 hour.
FILLING: In small nonstick skillet heat oil over medium-high heat; add
onion and garlic and cook, stirring frequently, until onion is golden.
Transfer to large bowl and add remaining ingredients for filling; stir to
combine.
PREPARE PIE: Preheat oven to 425. Roll each ball of dough between 2
sheets of wax paper, forming two 9-inch circles; fit one circle into an 8
inch pie pan and add filling. Place second circle over filling and fold
edges under. If desired, flute edges. Gently pierce dough to allow steam
to escape; brush pastry with beaten egg and bake until top crust is golden
brown, 25 to 30 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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