3/4 cup water
3/4 cup finely chopped onion
1/4 cup finely chopped celery
2 cloves minced garlic
3/4 tsp salt
1/2 tsp dried savory
1/4 tsp each thyme, pepper and cloves
1 bay leaf
2 - 3 tbsp flour
pastry for a double crust pie.
glaze: 1 egg yolk beaten with 1 tbsp milk
Combine meat, onions, celery, and garlic in a large pan. Cook over medium-high until boiling, stirring to break up the meat (make sure there are no large pieces). Add seasonings, reduce heat, cover and cook for 30 minutes, stirring occasionally.
Remove bay leaf, add flour and mix well. Line pie plate with pastry and add filling. Cover with remaining pastry and brush with glaze. Bake at 425F for 15 minutes, reduce heat to 375F and bake 20 to 25 minutes until the pastry is golden brown.
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I think game meats could easily be substitued in this recipe, as
long as the fat content was similar to lean pork.
Well, I took a picture of the finished product, and if I can figure out how, I'll post it. It was really, really yummy - but I don't eat the pastry. If you want to lose weight, go low carb - I've kept off 65 lbs for 3 years.