Delicious Pot Pie

For some reason it seems to be hard to find ground pork of late. I do have a meat grinder, I guess I could grind my own. It is definitely simpler to buy it though.

The sausage and potatoes blend very well with the seasonings. The filling is quite savory and very flavorful.

I did use fresh sage since we are growing it in the garden. I love fresh sage.

The pastry is divine!

I have made several pastries since starting this blog. They really are a lot simpler than I ever thought.

This pastry is perfectly flaky and quite delicious.

I have discovered a fun pastry trick as well. I use parchment or wax paper to roll the pastry. If you roll it between two sheets of the paper, it doesn’t stick at all.

It is also very easy to transfer the pastry without breaking it using the paper.

A pot pie is always such a great comfort food dish. This one was no exception!

PORK ’N TATER PIE

2 Cups Sifted Flour

1 Teaspoon Salt

2/3 Cup Shortening

7 Tablespoons Cold Water

PORK AND POTATO FILLING

1 Pound Ground Pork

2 Cups Cooked Diced Potatoes

1 Teaspoon Salt

1/2 Teaspoon Savory

1/4 Teaspoon Sage

1/8 Teaspoon Cinnamon

1/8 Teaspoon Cloves

1/8 Teaspoon Pepper

1/2 Cup Water

Sift together the flour and salt. Cut in shortening until particles are the size of small peas. Sprinkle with cold water, tossing lightly with a fork until the mixture holds together. Form into two balls. Roll our one of the balls 1 inch larger than a 9 inch pie plate. Fit loosely into pie plate. Cook pork until browned. Add remaining filling ingredients thoroughly. Pour into pastry. Roll out remaining dough. Place over filling. Fold edge of top crust under lower crust. Seal and flute. Cut a few venting slits in the top. Bake in a 400 degree oven for 40 to 50 minutes.