Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion; chopped fine |
| 1 \N | Clove garlic; chopped fine |
| 1 pounds | Pork; ground and VERY lean |
| 2 teaspoons | Corn starch |
| ¾ cup | Chicken broth |
| \N \N | Pepper |
| ¼ cup | Bread crumbs |
| 1 tablespoon | Water |
| 1 \N | Egg; lightly beaten |
| ⅛ teaspoon | Ground cloves |
| ¼ teaspoon | Ground mace |
| 1 teaspoon | Ground sage |
| ¼ cup | Celery leaves; finely chopped |
| 2 \N | 9-inch pie crust |
Pre-heat oven to 425 degrees.
Saute onion and garlic in butter until tender; add pork, continue to cook breaking up meat and stirring 5 to 8 minutes or until meat is no longer pink.
Sprinkle with cornstarch , add broth, pepper, sage, mace, cloves and celery leaves. Bring to a boil and simmer uncovered until meat is thoroughly cooked and excess liquid evaporated 20 to 25 minutes.
Cool mixture then remove surface fat. Spoon into pie crust, place top crust on and make steam holes.
Bake until golden brown 10 t0 15 minutes.
Lower heat to 350 degrees and bake another 15 minutes.
Recipe by: Chabot Family Recipe Posted to TNT Recipes Digest by cam94@... (Carole A Moran) on Apr 29, 1998