Yield: 8 servings
1 1/2 c flour
1/2 ts salt
6 T margarine
1/2 c yogurt, plain
2 ts oil
1/2 c onion, diced
2 garlic clove, minced
1 lb ground pork, cooked & crumbled
12 oz potato, cooked, peeled & mashed
1 ts salt
1/2 ts sage leaves, crumbled
1/2 ts nutmeg, ground
1/4 ts pepper
1 egg, beaten
In mixing bowl combine flour and salt, with pastry blender, or two
knives, cut in margarine until mixture resembles coarse meal. Add
yogurt and mix thoroughly. Form dough into 2 equal balls, wrap in
plastic wrap and refrigerate for at least 1 hour.
In small nonstick skillet heat oil over medium-high heat, add onion
and garlic and cook, stirring frequently, until onion is golden.
Transfer to large bowl and add remaining ingredients for filling,
stir to combine.
Preheat oven to 425. Roll each ball of dough between 2 sheets of
wax paper, forming two 9-inch circles, fit one circle into an 8-inch
pie pan and add filling. Place second circle over filling and fold
edges under. If desired, flute edges. Gently pierce dough to
allow steam to escape, brush pastry with beaten egg and bake until
top crust is golden brown, 25 to 30 minutes.