Ingredients
1-1/4 pounds ground pork1/2 pound ground beef1/4 pound ground veal1 cup grated peeled potatoes1/2 cup grated onion3 garlic cloves, minced1-1/2 teaspoons salt1/2 teaspoon pepper1/4 teaspoon dried savory1/4 teaspoon rubbed sage1/8 teaspoon ground cloves1/4 cup plus 2 tablespoons water, divided1/4 cup dry bread crumbs1 eggDough for double-crust pie
Preparation
In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently.
Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture.
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil.
Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.
