Herbed Pork Pie

• Pastry for double-crust pie (9 inches)
• 1-1/2 pounds ground pork
• 1 medium onion, chopped
• 1 cup chopped celery
• 1 garlic clove, minced
• 2 medium potatoes, peeled and shredded
• 1-1/2 cups water
• 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground savory
• 1 bay leaf
• 1 tablespoon all-purpose flour
• 2 tablespoons cold water
• 1 egg, lightly beaten
• 1 teaspoon water

1. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. In a large skillet, cook pork, onion, celery and garlic until meat is no longer pink and vegetables are tender; drain. Add potatoes, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until slightly thickened. Discard bay leaf. Beat egg and water; brush over bottom pastry. Bake at 400u0b0 for 5 minutes. Increase heat to 450u0b0. Pour pork mixture into crust. Roll out remaining pastry to fit top of pie. Place over filling; cut slits in top. Trim, seal and flute edges. Bake for 10 minutes. Reduce heat to 350u0b0; bake 10-15 minutes longer or until golden brown.

pastry, ground pork, onion, celery, garlic, potatoes, water, fresh sage, salt, ground cinnamon, ground savory, bay leaf, flour, cold water, egg, water

Taken from www.tasteofhome.com/recipes/herbed-pork-pie/ (may not work)