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Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion, garlic, mace, sage, grated potato and raisins in large heavy pot. Cover with boiling water, about 2 cups/ Cook, uncovered over medium hear or till meat is no longer pink and water is abosorbed, 30 to 45 minutes. Stir frequently, reducing water if necessary to avoid boiling. Remove from heat and set aside to cool. Skim off excess fat. Preheat oven to 400F. Meanwhile prepare pastry. Line a pie plate with half of the pastry. Prick with fork and bake 10 minutes. Cool to room temperature. Pour coled meat mixture into pie shell. cover with top crust. Crimp and seal edges and cut vents to allow steam to escape. Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till crust is light brown and filling is bublly. Serve hot. Source: Judith Comforts Christmas CB
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 439 (60%)|
|Amt Per Serving||% DV|
|Total Fat 48.7g||65 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 5g|
|Cholesterol 108.9mg||33 %|
|Sodium 353.5mg||12 %|
|Potassium 586.6mg||15 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 42.7g|
|Protein 27.9g||40 %|
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Calories per serving: 730
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