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I am not a fan of cloves with meat so I left the cloves out of the recipe but have left the listing in this in case anyone else wants the original recipe.


  • 2 lbs. shortcrust pastry
  • 1 lb. grd. pork
  • 1 finely chopped medium onion
  • 1 minced clove garlic
  • 1/4 tsp. grd. cloves (?)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup mashed potatoes
  • 1/2 cup water
  • egg wash to brush pastry


  • Roll pastry thinly and cut into 5” circles.
  • Stack circles and chill while making filling.
  • In a pot combine all ingrediebnts except potatoes and egg wash, bring to a boil, reduce heat and simmer for 25 minutes, stirring occasionally.
  • Add more water if necessary.
  • Remove from heat, drain off liquid and allow to cool.
  • Mix potatoes into this mixture.
  • Spoon about 1 tbsp. of filling onto the centre of a pastry circle, lift one side of pastry and fold over, press firmly to seal.
  • Don’t make too thin or it will burn.
  • Prick top with a fork, brush top with egg wash, place on cookie sheet and bake at 375 for 25 minutes.

Categories: Canadian 
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