• prep: 1 hr
• cook: 15 min
• total: 1 hr 15 min

servings:

I discovered my love of pork pies as a child when I used to help my father deliver oil on Saturdays and we would stop at a local pork pie place for lunch. —Renee Murby, Johnston, Rhode Island

• 1 tablespoon cornstarch
• 1-1/4 cups reduced-sodium chicken broth
• 2 pounds ground pork
• 3 garlic cloves, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/8 to 1/4 teaspoon ground cloves
• 1/8 to 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 2 packages (14.1 ounces each) refrigerated pie pastry
• 1 large egg
• 2 teaspoons 2% milk

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