1 pound ground pork
1/2 pound ground veal
(I've also used 1 pound ground sirloin and 1/2 pound ground pork)
3/4 cup (1 large onion) chopped
1/2 teaspoon salt
1/2 teaspoon dried sage leaves
1 garlic clove, minced
1/2 cup boiling water
1/4 cup dry bread crumbs
Your favorite pie crust recipe...enough to make a top and bottom crust.
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon tarragon leaves (dried)
In large skillet, combine pork, veal, onion, salt, sage, garlic, nutmeg and pepper. Cook over medium heat until lightly browned.. Add boiling water; simmer uncovered 20 to 30 minutes. Remove from heat, drain. Stir in dry bread crumbs and let cool (15 - 20 minutes).
Prepare pie crust. Heat oven to 425 (F). Line pie plate with one pie crust and spoon in the filling. Cover with second crust and slit the crust in several places (design?). Evenly sprinkle paprika, salt and tarragon over the top. Bake at 425 (F) for 25 to 30 minutes or until golden brown.