Ingredients
- 1 1/4 pounds ground pork
- 1/4 teaspoons dried rosemary
- 1/2 to 3/4 cup water (cold)
- 1/4 teaspoons grated nutmeg
- 1/2 cup yellow onion, finely chopped
- 1/4 up finely chopped celery
- 1/2 teaspoons ground black pepper
- 1/4 cup oats (old-fashioned oats)
- 1 bay leaf
- 1/2 teaspoons dried savory
- 1 double (9-inch) pie pastry (shell recipe with top crust)
How to Make
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Step 1: In a large, heavy frying pan, combine pork with cold water and heat to boiling point.
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Step 2: Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon.
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Step 3: Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out.
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Step 4: Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf.
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Step 5: Meanwhile, line a 9-inch pie plate with pastry.
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Step 6: When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry.
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Step 7: Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired.
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Step 8: Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.
We hope you enjoy this recipe!
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