Christmas Eve Pork Pie

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Here in the upper peninsula of michigan, it is a tradition for the catholics to eat pork pie on christmas eve, after coming back from christmas eve mass. This is a cousin of the french-canadian tourtiere. I'm not catholic, but i love these rich meat filled pies!!

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Steps

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Cut up potatoes , cook in boiling water to cover for 20 minutes.

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Drain.

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Mash.

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In a large skillet , brown pork , drain off all fat.

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Stir in the rest of the ingredients except potatoes.

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Cover and simmer 20 minutes , stirring often.

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Stir in potatoes , cool.

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Roll half the pastry into 12 inch circle.

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Line a 9 inch pie plate.

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Trim even with rim.

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Fill with meat mixture.

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Roll out remaining dough , slit.

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Place atop filling , trim to 1 / 2 inch beyond rim.

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Seal and flute.

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Bake at 400 degrees for 30 minutes.

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Ingredients

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double crust pie crust, potatoes, ground pork, garlic, onion, beef broth, ginger, clove, nutmeg