tortiere

by Diana

1 lb minced pork
1 small onion, minced
1 tsp salt
1/2 tsp dry mustard
1/4 tsp sage
1/8 tsp cloves
1/2 c water

Mix all the ingredients together in a saucepan and cook over medium heat, stirring constantly until the meat loses its pinkness. Lower the heat and simmer uncovered for 30 minutes.

Pastry:
4 c flour
2 tsp salt
1 1/2 c shortening
2/3 c cold water

Form the pastry and divide in two. Roll out one disk and fill the bottom of a pie plate, pressing the dough firmly into the plate. Fill with the meat mixture. Roll out the second disk and drape over the pie, joining the top and bottom pastry. Cut slits in the top. Bake at 400 deg F until the pastry is golden brown (30-40 minutes).