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FRENCH MEAT PIES 
2 lb. ground pork
2 lb. ground hamburger
2 lg. onions, diced
1 clove garlic, chopped
2 1/2 tsp. salt
1 1/2-2 tsp. ground pepper
1 tsp. celery salt
1/2 tsp. ground or rubbed sage
2 1/2 tsp. poultry seasoning
1 c. water
3 med. potatoes, cooked & mashed
2 pkg. pie crust mix or 2 prepared pie crusts

Combine pork, beef, onions and garlic in large heated skillet. Cook stirring often until meat loses pink color. Stir in salt, pepper, celery salt, sage, poultry seasoning and water. Cover - simmer for 20 minutes. Uncover - simmer for 10 minutes longer. Remove from heat. Stir in mashed potatoes. Cool.

Prepare pie crust. Divide into fourths. Put bottom crust into 9 inch pie pan. Spoon half of cooled meat mixture into shell. Fold over edges of crust. Brush with egg. Put on top crust. Trim. Brush with egg. Cut slits in middle. Make second pie with remaining crust and meat mixture. Bake at 425 degrees for 15 minutes. Then 350 degrees for 25 minutes.

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