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
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 absorbed, 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 cooled 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 bubbly. Serve hot.
Yields
6 Servings