- 2 pounds lean ground pork
- 1 cup water
- 1 cup chopped celery
- 1/2 cup chopped celery leaves
- 2 large onions, chopped
- 2 cloves garlic, chopped
- 1/2 cup chopped fresh parsley
- 1 tablespoon chopped fresh savory (or 1 teaspoon dried savory)
- Pinch each ground cinnamon and cloves
- Salt and freshly ground pepper
- Pastry for 2 double-crust, 8-inch pies (see below)
- 1 egg yolk beaten with 1 tablespoon milk
In a large, heavy saucepan over medium heat, combine pork, water, celery and leaves, onions, garlic, parsley, savory, cinnamon, cloves, and salt and pepper to taste. Cook, stirring occasionally, for 30 minutes, adding more water, if necessary, to prevent mixture from drying. Adjust seasoning, if necessary. Let cool.
Line two 8-inch pie plates with pastry and fill with meat mixture. Roll out top crusts, cutting a generous vent in the centre of each. (Mme Fleur-Ange Rochon always cut her vents in the shape of an evergreen tree.) Cover each pie with top crust, trim pastry, crimp the edges to seal, and cut small steam vents. Brush top of pastry with egg yolk and milk mixture.
Bake pies in a preheated 400 degree F oven for 35 to 40 minutes or until crust is golden. Serve either hot or cold with pickles or relish.
Tip: Meat pies may be made ahead and refrigerated. Unbaked pies may be refrigerated for 24 hours, or frozen. Thaw in refrigerator before baking.
In a bowl, mix 2 cups sifted, all-purpose flour with 1/4 teaspoon salt. With pastry blender or 2 knives, cut in 3/4 cup chilled, cubed shortening or lard until mixture resembles coarse crumbs. Measure 1/4 to 1/3 cup ice water. Sprinkle over mixture, a spoonful at a time, stirring with a fork, adding just enough water so dough holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour. Leftover pastry can be frozen for later use.