Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Pre-sifted all Purpose flour |
| ⅔ teaspoon | Salt |
| ⅔ cup | Shortening |
| 6 tablespoons | Water |
| 1½ pounds | Minced pork |
| 1 medium | Onion minced |
| 1 clove | Garlic minced |
| 1½ teaspoon | Salt |
| ½ teaspoon | Thyme |
| ½ teaspoon | Sage |
| ½ teaspoon | Dry mustard |
| ⅛ teaspoon | Cloves |
| ½ cup | Potato cooking water |
| 1 large | Potato,cooked and mashed |
PASTRY
MEAT FILLING
Directions for pastry; Prepare pastry and divide dough in half. Roll out one portion to line bottom of a deep 9" pie plate. Fill with meat filling. Roll out remaining pastry for top crust cutting slits to allow for steam to escape. Place over meat filling. Fold edge of top pastry under edge of bottom pastry. Flute edge. Bake at 425 degrees for 30 minutes. Yields 6 - 8 servings Directions for filling; Mix all ingredients in a saucepan, except potato. Bring to boiling point and allow to cook uncovered for 30 minutes. Add the mashed potato and mix, chill.
Typed by g.major 15\\12\\94 From mom's lodge book Submitted By GEORGINA MAJOR On 07-28-95