1 1/2 cup all-purpose flour
1/2 tsp salt
6 tbsp margarine
1/2 cup plain low-fat yogurt
2 tsp vegetable oil
1/2 cup disce onion
2 garlic cloves, minced
1 lb cooked ground pork, crumbled
12 oz peeled cooked potatoes, mashed
1 tsp salt
1/2 tsp sage leaves, crumbled
1/2 tsp ground nutmeg
1/4 tsp pepper
1 egg, beaten
PASTRY: 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.
FILLING: 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.
PREPARE PIE: 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.