Categories: Casseroles-one dish meals
Ingredients
- 2 cups sifted all-purpose flour
- 1/2 tsp. salt
- 1/2 cup butter or margarine
- 1 egg, lightly beaten
- 3 Tbsp. cold water
- 2 Tbsp. butter or margarine
- 1 1/2 lb. lean pork, finely chopped
- 2 cups chopped onion
- 1 clove garlic, minced
- 1 can (10 3/4 oz.) condensed chicken broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground sage
- 1 egg yolk
- 1 Tbsp. water
Directions
- Sift flour and salt into mixing bowl. Cut in butter or margarine with pastry blender until mixture resembles cornmeal.
- Add egg and 3 Tbsp. water. Stir with fork until all particles are moistened and pastry clings together. (the real secret here is to use ice cold water to get a flaky crust.) Shape into a ball. Wrap in plastic wrap. Refrigerate 1 to 2 hours.
- Heat butter or margarine in large skillet over medium heat. Add pork. Cook, stirring frequently, until meat loses its red color. Add onion and garlic. Cook 2 minutes, stirring occasionally. Add celery seeds, chicken broth, salt, pepper and sage. Cover skillet. Bring to boiling; lower heat. Simmer 35 to 40 minutes or until all the liquid has evaporated, stirring occasionally. Remove skillet from heat. Set aside until the meat mixture is cool.
- Heat oven to 450 degrees. Divide dough in half. Roll out one half to a 12-inch circle, between sheets of wax paper or on a floured surface. Fold pastry in half. Lift into a 9 or 10 inch pie plate. Unfold pastry. Fit gently into contours of plate. Spoon in the meat filling mixture. Roll out second half of dough to a 12 inch circle. Fold in half. Place over filling in pie plate. Unfold. Fold under the excess pastry even with edge of plate. Flute edge as desired. Cut vent or hole in center of top crust to allow stem to escape during baking.
- Beat egg yolk and 1 Tbsp. water just until blended. Brush mixture over top of pie. Bake 10 minutes. Reduce oven heat to 350 degrees. Bake 25 minutes longer or until crust is golden brown. Serve hot or cold, cut into wedges.