Pork Pie Recipe Plan your meal carefully. If you are cooking meat, remember it will take longer than vegetables, and some vegetables will cook before others. Do not start every dish at the same time.

SERVES 6. Serving size: 1 slice. (Slice the pie into 6 pieces.)

Ingredients:

1 pound lean ground pork

¼ teaspoon ground nutmeg

1⁄8 teaspoon ground mace

2 teaspoons cornstarch

1 teaspoon salt

½ teaspoon pepper

2 frozen 8-inch piecrusts, defrosted

1 egg

Method:

1. Combine the pork, nutmeg, mace, cornstarch, salt and pepper, and 1 cup water in a large bowl. Blend thoroughly with a

wooden spoon. Transfer to a skillet and simmer, covered, for 30 minutes, stirring frequently. Once the meat is thoroughly

cooked, remove from the heat and set aside to cool.

2. Preheat the oven to 425°F.

3. Pour the meat mixture into the bottom crust in a pie pan. Cover with the remaining pastry and seal the edges with water.

4. Mix the egg and ½ cup water in a cup. Brush the egg wash over the pastry.

5. Prick the sealed pie with a fork to allow steam to escape during baking. Place the pie in the oven and bake for 10 minutes.

6. Reduce the heat to 350°F and bake for 35 minutes longer or until the top is brown.