Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | All-purpose flour |
| ½ teaspoon | Salt |
| 6 tablespoons | Margarine |
| ½ cup | Plain low-fat yogurt |
| \N \N | FILLING |
| 2 teaspoons | Vegetable oil |
| ½ cup | Disce onion |
| 2 \N | Garlic cloves, minced |
| 1 pounds | Cooked ground pork, crumbled |
| 12 ounces | Peeled cooked potatoes, mashed |
| 1 teaspoon | Salt |
| ½ teaspoon | Sage leaves, crumbled |
| ½ teaspoon | Ground nutmeg |
| ¼ teaspoon | Pepper |
| \N \N | GLAZE |
| 1 \N | Egg, beaten |
PASTRY
PASTRY: In mixing bowl combine flour and salt; with pastry blender, or two knives, cut in margarine until mixture resembles coarse meal. Add yogurt and mix thoroughly. Form dough into 2 equal balls; wrap in plastic wrap and refrigerate for at least 1 hour.
FILLING: In small nonstick skillet heat oil over medium-high heat; add onion and garlic and cook, stirring frequently, until onion is golden.
Transfer to large bowl and add remaining ingredients for filling; stir to combine.
PREPARE PIE: Preheat oven to 425. Roll each ball of dough between 2 sheets of wax paper, forming two 9-inch circles; fit one circle into an 8 inch pie pan and add filling. Place second circle over filling and fold edges under. If desired, flute edges. Gently pierce dough to allow steam to escape; brush pastry with beaten egg and bake until top crust is golden brown, 25 to 30 minutes.