Savory Traditional Pork Pie

Ingredients

Pie crust

2 (9-inch) crusts

Egg

1, beaten (for egg wash)

Ground pork

1 pound

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Fresh thyme

1 teaspoon, chopped (or 1/2 teaspoon dried)

Fresh sage

1 teaspoon, chopped (or 1/2 teaspoon dried)

Black pepper

1/2 teaspoon

Salt

1 teaspoon

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground pork over medium heat, breaking it apart with a spoon until browned. Drain any excess fat.
3. Add the finely chopped onion and minced garlic to the skillet, along with thyme, sage, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally, until the onion is soft and translucent.
4. Remove the skillet from heat and let the mixture cool slightly while you prepare the pie crust.
5. Line a pie dish with one of the pie crusts, pressing it into the edges.
6. Transfer the pork mixture into the pie crust, spreading it evenly.
7. Cover the filling with the second pie crust. Trim any excess dough, and crimp the edges to seal the pie securely.
8. Brush the top crust with the beaten egg to achieve a golden finish.
9. Using a sharp knife, make a few small slits on the top crust to allow steam to escape during baking.
10. Bake the pork pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
11. Allow the pie to cool for about 10 minutes before slicing and serving. This dish can be enjoyed warm or at room temperature.