Pork Pie

This pie may be made with fresh ground pork, veal, lamb or combination. Adjust seasonings to suit your particular taste. Is also a good basic recipe for using left over meats by following the variation notes at end of recipe.
Crust
4 1/2 cups unsifted flour
1/2 teaspoon salt
1 1/4 cup solid vegetable shortening
2 eggs
1/2 cup sour cream
In food processor, flour, salt, solid shortening; process until mixture resembles coarse cornmeal. In small mixing bowl, whisk together eggs and sour cream. Add egg mixture to flour mixture and process until well combined. Lightly flour a pastry board. Divide dough in half; roll each portion out to fit a 9-inch, deep dish pie pan.
Filling
2 tablespoons cooking olive oil
1/2 cup onion, minced
1 clove garlic, peeled and minced
1 leek, white part only, finely chopped
1 carrot, diced
2 stalks celery, sliced
2 pounds pork, ground
1/2 teaspoon sage, dry
1/2 teaspoon rosemary, dry
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon dry mustard
2 to 3 tablespoons flour
1/2 cup chicken broth
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper, fresh ground
In a large pan, saute onions, garlic, leek, carrot and celery over medium heat in large saute pan until lender. Add pork and brown, add herbs and seasonings. Sprinkle flour over meat mixture and stir to coat. Add liquids and stir until mixture thickens. Set aside to cool. Yields 4 cups of filling. Variation: 4 cups of roasted pork, beef, lamb or chicken may be substituted for ground pork.Simply dredge meat in flour seasoned with salt and pepper. Brown meat before you add flour to thicken a sauce. A little more oil may be needed to brown floured meat.Assemble: Fill the bottom crust with cooled pork; cover with top crust and bake in preheated 375-degree oven 15 to 20 minutes, or until crust is light golden brown. Yields one pie, serves 4 to 6.