FILLING:

1 lb. ground pork
1 lg. onion, chopped
1/2 tsp. sage leaves
Dash of nutmeg
1/4 c. mashed potato flakes or dry bread crumbs
1/2 lb. ground veal
1/2 tsp. salt
Dash of pepper
1 garlic clove, minced
1/2 c. boiling water

CRUST:

Pastry for a 9 inch two crust pie

In large skillet, combine pork, veal, onion, salt, pepper, sage, garlic and nutmeg. Cook over medium heat until lightly browned. Add boiling water, simmer uncovered 20 to 30 minutes. Remove from heat, drain. Stir in mashed potato flakes, let cool. Prepare pie crust for two crust pie. Heat oven to 425 degrees. Spoon filling into pie crust lined pan. Cover with second crust. Slit crust in several places, brush top of crust with milk to glaze. Bake at 425 degrees for 25 to 30 minutes or until golden brown. 6 servings.