1 1/2 pound lean ground pork 1/2 cup finely chopped onion 2 large white potatoes, peeled and quartered salt and pepper, to taste 1/4 teaspoon allspice 1/4 teaspoon ground cloves 1 pastry for a double crust 9-inch pie 1 egg yolk, lightly beaten
In a medium saucepan, combine pork, onion and 1/2 cup water. Cover and cook over very low heat for 2 hours.
Meanwhile, cook potatoes in boiling salted water until tender; drain. Add the potatoes to the cooked meat mixture along with the salt, pepper, allspice, and cloves; mash with a potato masher. Preheat oven to 450 F. Roll 1/2 of the pastry and place in a 9-inch pie plate. Fill with the meat and potato mixture. Roll the remaining pastry and place on top, crimping edges with bottom crust. With a small sharp knife, cut several vents for the steam to escape. Brush with the beaten egg. Bake for 20 minutes or until crust is golden brown. Let cool for at least 10 minutes before serving. Best served warm or room temperature.