Ingredients
- 1 lb ground pork
- 1 small Spanish onion finely chopped
- 1 small white potato grated
- 1-2 garlic cloves grated
- 1/2 tsp kosher salt or to taste
- 1/4 tsp ground cloves
- 1/4 tsp celery salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 cup water
- 1 pastry for double pie crust
- 1 egg to brush the pastry dough
Instructions
- Gather all ingredients before starting recipe.
Filling
- Heat medium skillet over medium high heat, add ground pork and chopped onion and break up pork to combine with onions.
- Grate one small potato and add to skillet.
- Grate 2 garlic cloves to skillet mixture and combine with the rest of the ingredients.
- Add salt, ground cloves, cinnamon, celery salt and nutmeg, and stir to combine, then add 1/2 cup water, bring the mixture to a boil, reduce to a simmer and cook for 20 minutes without a lid. When time is up, remove skillet from heat and allow the mixture to come to room temperature, or place in the fridge overnight to bake the next day.
Baking
- Pre heat oven to 400°F.
- Remove pie shells from package and allow to come to room temperature, fill one pie shell with the reserved filling.
- Loosen the unused pie shell edge from the tin, invert over the filling and cut a vent hole in the center. Press down the edges to form a border.
- Mix the egg yolks and whites with a fork and then paint the pie, brushing the top and the edges.
- Place in pre heated 400°F oven and bake for 45 minutes, or until the top is golden brown.