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1
FOR THE FILLING: In skillet or heavy saucepan, cook pork just until it loses its pink color, stirring with a fork.
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2
(If meat is very fat, drain off a little of the fat).
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3
Add remaining ingredients, cover and simmer about 15 minutes or until most of the liquid is absorbed but mixture is still very moist.
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4
Cool a few minutes.
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5
Line a 10-inch (or deep 9-inch) pie plate with pastry, fill with meat mixture, and cover with top crust; seal edges and cut a few slits in top.
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6
For a shiny crust, brush with slightly beaten egg (if you're making pasty at same time, reserve a little of the egg).
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7
Bake in 425 F. oven until well-browned, about 30 minutes.
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8
To serve, cut into 6 or 8 wedges.
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9
FOR THE PIE CRUST: This easy pastry is always rich, tender and flaky.
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10
It's good for everything from tourtier and quiche to mince pies and butter tarts.
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11
Combine flour and salt.
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12
Cut in lard until mixture looks like coarse meal.
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13
In a measuring cup, beat egg and vinegar with a fork; add cold water to make 1 cup liquid.
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14
Gradually add just enough liquid to make dough cling together, mixing with a fork.
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15
Press into a ball.
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16
Wrap in plastic wrap and store in refrigerator.
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17
Will keep up to 3 weeks.
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18
(Allow to soften a bit at room temperature before rolling.)
