Pork Pie
- 1 pound lean ground pork
- ¼ teaspoon ground nutmeg
- 1⁄8 teaspoon ground mace
- 2 teaspoons cornstarch
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 frozen 8-inch piecrusts, defrosted
- 1 egg
Instructions:
Combine the pork, nutmeg, mace, cornstarch, salt and pepper, and 1 cup water in a large bowl. Blend thoroughly with a wooden spoon.
- Transfer to a skillet and simmer, covered, for 30 minutes, stirring frequently. Once the meat is thoroughly cooked, remove from the heat and set aside to cool.
- Preheat the oven to 425°F.
- Pour the meat mixture into the bottom crust in a pie pan. Cover with the remaining pastry and seal the edges with water.
- Mix the egg and ½ cup water in a cup. Brush the egg wash over the pastry.
- Prick the sealed pie with a fork to allow steam
- Prick the sealed pie with a fork to allow steam to escape during baking. Place the pie in the oven and bake for 10 minutes.
- Reduce the heat to 350°F and bake for 35 minutes longer or until the top is brown.