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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 1 |
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This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good. Originally submitted to PieRecipe.com. Ingredients:
1 onion, chopped |
1/2 clove crushed garlic |
2 tablespoons rendered bacon fat |
1 1/2 pounds ground pork |
3/4 cup chicken broth |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
2 tablespoons chopped fresh parsley |
1 pinch ground mace |
1 pinch ground sage |
1 pinch ground savory |
2 (9 inch) unbaked pie shells |
2 tablespoons cream |
Directions:
1. In a saucepan, saute onion and garlic in bacon drippings until light brown. Add ground pork. Cook until light brown, stirring until crumbly; drain. Stir in broth, salt and pepper. Cook for 10 minutes or until liquid is nearly absorbed. Add spices and parsley. Cool to room temperature.
2. Spoon filling into pastry lined 9 inch deep dish pie plate. Top with remaining pastry; seal edges and cut vents. Brush with cream.
3. Bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 30 minutes longer, or until golden brown. Serve warm or cold.
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