Cajun Pork Pie

 Cajun pork pie

2 pounds lean ground pork

1 cup chopped celery

½ cup chopped onion

`1 clove garlic, crushed

¼ cup chopped fresh parsley

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon dried whole marjoram

1/8 teaspoon ground cloves

1/8 teaspoon ground mace

2 beef flavored bouillon cubes

1 cup boiling water

Pastry

1 egg yolk, beaten

Tomato roses (optional)

Combine first 4 ingredients in a Dutch oven; cook over medium heat, stirring occasionally, until pork is browned. Stir in seasonings. Cover; cook over low heat for 30 minutes. Drain. Add flour; stir well. Dissolve bouillon cubes in water; add to the pork mixture. Cook over medium heat for 1 minute; stir constantly. Remove from heat; cool slightly. 

Roll half of the pastry to 1/8 inch thickness on a lightly floured surface; fit into a 10 inch pie plate. Spoon pork mixture into pastry shell. Roll remaining pastry to 1/8 inch thickness; place over filling. Trim edges; seal and flute. Brush the top of the crust with beaten yolk. Bake at 400 degrees for 45 minutes or until golden brown. Cut into wedges, and serve hot or cold. Garnish with tomato roses, if desired. Yield: one 10 inch pie.

Pastry

3 cups flour

½ cup shortening

½ butter

¾ to 1 cup COLD water

Place flour in a  mixing bowl; cut in shortening and butter until mixture resembles coarse meal. Sprinkle water over flour mixture; stir with a fork until dry ingredients are moistened. Shape into a ball; chill for 30 minutes. 

Yield: pastry for one double crust 10 inch pie