Best french meat pie

3 pounds lean ground pork
2 cups mashed potatoes
1 tablespoon salt1 cup water
1 teaspoon ground clove
¼ teaspoon allspice
¼ teaspoon black pepper
½ cup onion, chopped
2 pie pastry (2-crust size)
1 egg, beaten

In a medium saucepan and mix well, combine the ground pork, water, ground clove, allspice, salt, pepper and onion. Cook over moderate heat for 30 minutes, stirring often to prevent sticking. Remove from heat; add the mashed potatoes and mix well. Cool.
Meanwhile, line two 9-inch pie plates with pastry. When meat mixture is lukewarm, divide it between two pie shells and spread it out evenly.
Brush around outer edge of pastry with the beaten egg. Place top crust on the tart and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Decorate as desired.
Bake in a hot oven, 425 degrees F, for 30 minutes. Serve hot.

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