2 lb Ground pork
1 cl Garlic
1/8 ts Ground sage
1/4 c Raisins
Water; boiling
1 lg Onion
1/8 ts Ground mace
1 sm Potato
Pepper; to taste
Pastry; for double crust pie
Finely mince onion and garlic. Peel and grate potatoes. Place pork,
onion, garlic, mace, sage, grated potato and raisins in large heavy
pot. Cover with boiling water, about 2 cups. Cook, uncovered over
medium hear or until meat is no longer pink and water is absorbed,
30 to 45 minutes. Stir frequently, reducing water if necessary to
avoid boiling. Remove from heat and set aside to cool. Skim off
excess fat. Preheat oven to 400°F. Meanwhile prepare pastry. Line a
pie plate with half of the pastry. Prick with fork and bake 10
minutes. Cool to room temperature. Pour cooled meat mixture into
pie shell. Cover with top crust. Crimp and seal edges and cut vents
to allow steam to escape. Bake 10 minutes. Reduce heat to 350°F and
bake 30 more minutes or until crust is light brown and filling is
bubbly. Serve hot.
Recipe by: Judith Comfort, Nova Scotia based food writer &
author of Spuds! Dulse! Fiddleheads!
