2 c. flour
1/2 c. butter
3 tbsp. cold water
1/2 tsp. salt
1 beaten egg

FILLING:

1 1/2 lbs. pork (chopped)
2 c. chopped onion
1/2 tsp. celery seed
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sage
1 egg yolk
2 tbsp. butter
1 clove garlic, minced
1 (10 1/2 oz.) can chicken broth

Crust: Make up like pie crust and wrap in plastic and chill 1-2 hours.

Filling: Heat butter in large frying pan. Add pork and cook until meat loses red color. Add onion and garlic. Cook 2 minutes. Add celery seed, broth and seasonings. Cover pan and simmer 40 minutes. Remove from heat and cool.

Heat oven to 425 degrees. Divide crust in half and roll out to fit 10 inch pie plate. Spoon in meat filling and cover with top crust. Cut vent holes in top. Brush with combined yolk and water. Bake at 425 degrees for 10 minutes. Reduce to 350 degrees. Bake 25 more minutes. Serves 6-8.