Yield: 4 servings
|\N \N||Pastry for 9\"pie (lard is traditional)|
|1 pounds||Pork; lean ground|
|1 \N||Onion; medium, chopped Salt & pepper|
|\N \N||Cloves; ground Water; boiling|
Mix meat, onion, spices in a saucepan. Add boiling water. Simmer, uncovered for 20 minutes, stirring occasionally. Skim off any fat.
Preheat oven to 375F. Roll out half of the pastry and line 9" pie plate. Place filling in pie plate and cover with the remaining pastry. Prick with a fork. Bake at 375F for 30 minutes or till golden. Serve piping hot topped with homemade ketchup or chili sauce.
traditionally this is eaten hot after midnight mass on Christmas Eve.
Source: _Harrowsmith Cookbook 1_