Ingredients
16
16 servings
- •2 ½ pounds lean ground pork
- •¼ teaspoon ground cloves
- •¼ teaspoon ground cinnamon
- •1 large onion, chopped
- •1 teaspoon salt
- •1 stalk celery, chopped
- •1 bay leaf
- •3 cups water
- •4 baking potatoes, peeled and cubed
- •2 (15 ounce) packages refrigerated pie crusts
Instructions
- In a large saucepan, mix together the ground pork, cloves, cinnamon, onion, salt, celery, bay leaf and water. The water will help break up the raw pork. Simmer over medium-low heat for about 3 hours, or until the water has evaporated. Remove from the heat and discard the bay leaf.
- Towards the end of the pork cooking time, place the potatoes into a separate saucepan and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and mash potatoes. When the pork is done, stir the mashed potatoes into that pan until evenly blended.
- Preheat the oven to 375 degrees F (190 degrees C). Line two 9 inch pie plates with bottom crusts. Spoon equal amounts of the pork filling into each crust. Cover with top crusts and flute the edges to seal.
- Bake for 45 minutes in the preheated oven, or until crust is golden brown.
Nutritional Facts
Per 16 servings
- Calories: 437
- Carbohydrate: 33g
- Fat: 26g
- Fiber: 3g
- Protein: 17g
- Sugar: 1g
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