Method

Preheat the oven to 425°F (220°C).  To prepare the filling, combine the ground pork, salt, pepper, nutmeg, cornstarch, and water in a medium saucepan.  Simmer over medium-low heat, covered for 30 minutes.  Remove the cover and continue simmering for 10 minutes, until almost all the liquid has evaporated.  Heat the oil in a small skillet.  When the oil is hot, saute the onion and garlic until soft, about 5 minutes.  Remove from the heat.  Add the onion to the pork mixture.

Roll out half the quantity (one disc) of the pastry dough and line an 8-in. (20-cm.) pie plate.  Fill the pie shell with the pork mixture.  Roll out the second disc and place on top of the pie, pressing the edges to seal.  Crimp the edge decoratively and make 3 to 4 slits in the top.  Bake for 10 minutes.  Lower the temperature to 350°F (175°C) and continue baking for 30 minutes longer, or until the filling is hot and the crust is golden brown.  Serve hot.

Serves: 4 - 6

Reprinted with Permission from©Quintet Publishing Limited, written by Rebecca Baugniet, Published by Sellers Publishing   click for book review

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