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1
In a large, heavy saucepan over medium heat, combine pork, water, celery and leaves, onions, garlic, parsley, savory, cinnamon, cloves, and salt and pepper to taste.
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2
Cook, stirring occasionally, for 30 minutes, adding more water, if necessary, to prevent mixture from drying.
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3
Adjust seasoning, if necessary.
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4
Let cool.
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5
Line two 8-inch pie plates with pastry and fill with meat mixture.
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6
Roll out top crusts, cutting a generous vent in the centre of each.
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7
(Mme Fleur-Ange Rochon always cut her vents in the shape of an evergreen tree.)
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8
Cover each pie with top crust, trim pastry, crimp the edges to seal, and cut small steam vents.
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9
Brush top of pastry with egg yolk and milk mixture.
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10
Bake pies in a preheated 400 degree F oven for 35 to 40 minutes or until crust is golden.
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11
Serve either hot or cold with pickles or relish.
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12
Tip: Meat pies may be made ahead and refrigerated.
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13
Unbaked pies may be refrigerated for 24 hours, or frozen.
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14
Thaw in refrigerator before baking.
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15
For Pastry:
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16
In a bowl, mix 2 cups sifted, all-purpose flour with 1/4 teaspoon salt.
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17
With pastry blender or 2 knives, cut in 3/4 cup chilled, cubed shortening or lard until mixture resembles coarse crumbs.
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18
Measure 1/4 to 1/3 cup ice water.
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19
Sprinkle over mixture, a spoonful at a time, stirring with a fork, adding just enough water so dough holds together.
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20
Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour.
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21
Leftover pastry can be frozen for later use.
