1 pastry for deep double-crust pie 1 1/2 pound ground pork 1 onion, chopped 2 cloves garlic, minced 1 teaspoon salt 1/4 teaspoon (each) pepper, dried thyme and savory 1 pinch ground cloves 1 small bay leaf; crumbled 3/4 cup water
Filling: In skillet or heavy saucepan, lightly brown pork, stirring with fork to break meat up finely and draining fat if necessary. Add onion, garlic, salt, pepper, thyme, savory, cloves, bay leaf and water. Cover and simmer for about 15 minutes or until most of the liquid is absorbed but mixture is still very moist. Taste and adjust seasoning if necessary. Let cool briefly. Pour filling into pastry-lined pie plate. Cover with top crust; seal and flute edges. Cut a few slashes in top to let steam escape.
Bake in 425 F oven for about 30 minutes or until well browned. Serve with chili sauce and pickled beets.