1 md Onion; chopped fine
1 Clove garlic; chopped fine
1 lb Pork; ground and VERY lean
2 ts Corn starch
3/4 c Chicken broth
Pepper
1/4 c Bread crumbs
1 tb Water
1 Egg; lightly beaten
1/8 ts Ground cloves
1/4 ts Ground mace
1 ts Ground sage
1/4 c Celery leaves; finely
-chopped
2 9-inch pie crust
Pre-heat oven to 425 degrees.
Saute onion and garlic in butter until tender; add pork, continue to cook
breaking up meat and stirring 5 to 8 minutes or until meat is no longer
pink.
Sprinkle with cornstarch , add broth, pepper, sage, mace, cloves and celery
leaves. Bring to a boil and simmer uncovered until meat is thoroughly
cooked and excess liquid evaporated 20 to 25 minutes.
Cool mixture then remove surface fat. Spoon into pie crust, place top crust
on and make steam holes.
Bake until golden brown 10 t0 15 minutes.
Lower heat to 350 degrees and bake another 15 minutes.
Yields
6 Servings