Ingredients

• 1 cup flour
• 1/2 teaspoon salt
• 3 tablespoons lard
• 2 -3 tablespoons cold water
• 1 1/2 lbs lean pork, cut into 1-inch cubes
• 1 cup water
• 1/2 cup chopped onion
• 1 teaspoon crumbled dried sage
• 3/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 2 large tart apples, peeled, cored, sliced
• 1 tablespoon sugar
• 1 egg yolk
• 1 tablespoon milk

Instructions

1. FOR THE PASTRY CRUST: Combine flour and salt, mixing well. Cut in lard until mixture resembles coarse meal. Add water a Tablespoon at a time, while stirring with a fork, just until mixture holds together. Form into ball. Cover with plastic wrap; refrigerate.

2. FOR THE FILLING: Brown pork in large saucepan over moderate heat, stirring frequently. Add water, onion, sage, and salt; mix well. Cover; simmer over low heat 30 minutes or until meat is tender.

3. Combine milk and flour; stir to form smooth mixture. Add to pork mixture in saucepan, stirring constantly to prevent lumps from forming. Cook over low heat until thickened and bubbly. Pour 1/2 of pork mixture into 1 1/2 quart lightly greased casserole. Top with apples; sprinkle with sugar. Add remaining pork mixture.

4. Roll pastry crust. Turn out dough onto lightly floured board; roll to fit casserole dish. Place over meat mixture. Turn under small margin of pastry around edge of casserole; crimp edge. Cut several steam vents in pastry.

5. Beat egg yolk and milk together; brush crust well with egg wash. Bake at 450°F for 10 minutes. Reduce heat to 350°F and bake 25 minutes more. Serve hot. Makes 4 to 5 servings.

6. International Creative Cookbooks Irish Cooking.