• Gather all ingredients before starting the recipe.

Filling

• Heat medium skillet over medium high heat, add 1 lb ground pork, 1 small Spanish onion, chopped, and break up pork to combine with onions.
  
• Grate1 small white potato and add to skillet.
  
• Grate 1-2 garlic cloves into the to skillet mixture and combine with the rest of the ingredients.
  
• Add 1/2 tsp kosher salt, 1/4 tsp ground cloves, 1/4 tsp celery salt, 1/4 tsp cinnamon, and 1/8 tsp nutmeg and stir to combine, then add 1/2 cup water, bring the mixture to a boil, then 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

• Preheat oven to 400°F.
• Remove 1 pastry for double pie crust 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 1 egg to brush the pastry dough 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.