Yield: 1 pie
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ground pork |
| 1 medium | Onion, chopped |
| 1⅓ tablespoon | Garlic, minced |
| ¾ cup | Water |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ teaspoon | Thyme |
| ¼ teaspoon | Savory or sage |
| \N dash | Ground cloves |
| \N small | Bay leaf, crumbled |
Directions; In heavy saucepan, cook pork and drain off excess fat. Add remaining ingredients, cover and simmer about 15 minutes or until most of liquid is absorbed, but mixture is still very moist. Cool a few minutes.Line a 10" pie plate with pastry, fill with meat mixture and cover with top crust. Seal edges and cut a few slits in top. Bake in a preheated 425 degrees oven until browned, about 30 minutes.
NOTE; Takes 30 to 40 minutes to prepare.
Typed by G.Major 12\\15\\94 Submitted By GEORGINA MAJOR On 07-28-95