Cajun Pork Pie

• 2 pounds lean ground pork
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 clove garlic, crushed
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried whole marjoram
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground mace
• 2 tablespoons all-purpose flour
• 2 beef-flavored bouillon cubes
• 1 cup boiling water
• 1 egg yolk, beaten
• Tomato roses (optional)

1. Combine first 4 ingredients in a Dutch oven; cook over medium heat, stirring occasionally, until pork is browned. Stir in seasonings. Cover; cook over low heat 30 minutes . Drain. Add flour; stir well. Dissolve bouillon cubes in water; add to pork mixture. Cook over medium heat 1 minute; stir constantly. Remove from heat; cool slightly.
2. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 10-inch pie plate. Spoon pork mixture into pastry shell . Roll remaining pastry to 1/8-inch thickness; place over filling . Trim edges; seal and flute . Brush top of crust with beaten yolk. Bake at 400u0b0 for 45 minutes or until golden brown. Cut into wedges, and serve hot or cold. Garnish with tomato roses, if desired.

lean ground pork, celery, onion, clove garlic, parsley, salt, pepper, marjoram, ground cloves, ground mace, flour, beef, boiling water, egg yolk, tomato roses

Taken from www.myrecipes.com/recipe/cajun-pork-pie (may not work)