Ingredients

• 1 pound ground pork
• 0.5 pounds ground veal
• 6 slices bacon
• 0.5 cups chopped onion
• 0.5 cups chopped celery
• 1 clove garlic , minced
• 2 teaspoons dried sage
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 2 tablespoons cornstarch
• 2 , 9 inch
• 1.25 cups water

Instructions

1. 1 In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.
2. 2 Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.
3. 3 Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.
4. 4 Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.
5. 5 Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.

Nutrition per serving