Ingredients
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1 (15 oz) pkg rolled pie crusts
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2 gold potatoes (or substitute 1 cup cooked rice)
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2 tbsp olive oil
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2 lbs ground pork
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1 tsp salt
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1/8 tsp black pepper
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1/4 tsp cinnamon
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1/4 tsp ground cloves
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1/2 cup water
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2 tbsp unsalted butter
Steps
1
Preheat oven to 400°F. Unroll and fit 1 pie crust into a 9” pie dish.
2
Peel and chop potatoes. To a medium pot, add potatoes and enough water to cover by 2”. Boil 20 minutes, then drain. Place cooked potatoes in a large bowl and set aside.
3
Meanwhile, heat oil in a 12” skillet over medium. Add pork and cook 6 to 8 minutes, stirring occasionally, until cooked through. Add pork to large bowl with potatoes.
4
To large bowl with pork and potatoes, add salt, pepper, cinnamon, cloves and water. Mix together until combined. Spoon filling into prepared pie dish.
5
Unroll remaining pie crust and place over filling. Pinch edges to seal. Cut slits in top of crust for steam to escape. Brush crust all over with butter. Bake until crust is golden brown, 20 to 25 minutes.
