-
1
Meat filling: In a saute pan over medium heat, melt 1 tablespoon of butter and add 1 tablespoon of olive oil when the butter is melted.
-
2
Then add 1 small chopped onion and one small clove of chopped garlic.
-
3
Saute until onion is soft but not browned, about 4 minutes.
-
4
Put the mixture into a bowl and put the bowl into the refrigerator to cool before you start the next step.
-
5
Add 1 pound of ground pork into a mixing bowl.
-
6
Add salt, sage, allspice, mace and the cooled onion/garlic mixture.
-
7
Mix thoroughly.
-
8
Slowly add the 1/4 cup of chicken broth a few tablespoons at a time until incorporated.
-
9
Cover and refrigerate for at least 30 minutes.
-
10
Preheat oven to 425 F.
-
11
Cut the two sheets of pie dough into 4 separate 5 circles (flip a cereal bowl upside down on your dough and trace around the perimeter).
-
12
Mound 1/2 of the pork mixture into the center of two of the dough circles and cover with the other two dough circles.
-
13
Crimp and seal the edges.
-
14
Put them onto parchment paper lined baking sheets.
-
15
Combine the egg and milk in a small bowl and beat to combine.
-
16
Refrigerate for the time being.
-
17
Bake at 425 F for for 20 minutes then lower heat to 350 F and bake for an additional 50 minutes.
-
18
When you lower the heat, this is when you will want to brush the tops with egg wash.
