1eggslightly beaten, mixed with 1tablespoon water,
to be brushed on top of pastry before baking
Pastry for a 2-crust, 9-inch pie.
Sauté onion and garlic pieces in a small amount of butter, oil orshortening. Remove garlic pieces. Add ground pork cook and break up with fork, for about 5 minutes untilpork has lost its pink color.
Sprinkle with cornstarch, add salt, pepper, stock, sage, cloves andcelery leaves. Bring to a boil,then simmer, uncovered, until meat is cooked — 25 minutes to 30 minutes. Cover and cool. If, whencooled, mixture seems excessively liquidy, add about another tablespoon ofcornstarch before putting into pastry. (Fillingmay be stored at this point, either in refrigerator or freezer, for future use. If stored, bring to room temperature before proceeding with recipe andsprinkle an additional tablespoon of cornstarch over top of mixture beforecovering with top crust.)
Preheat oven to 425° F.
Line pie plate with half of pastry. Fill with the meat mixture and top with remaining pastry. Brush top lightly with egg and water mix.
Bake about 30 minutes in a 425° F. oven until golden brown.
This pie reheats well; so, it is a good leftover.
This recipe has been kitchen tested.Here, cooking the filling in a a favorite pan Anson gave us, an All-clad. This is about how the filling should look when it is ready to go into the pastry.