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Christmas Eve Pork Pies

By Carol Zorawowicz


Difficulty: Medium

Prep time: 30 minutes

Cook time: 90 minutes

Servings: Makes 4 pies


  • 3 pounds ground beef
  • 1 pound ground pork
  • 2 large onions, finely chopped
  • salt, to taste
  • black pepper, to taste
  • 8 large potatoes
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • approximately 20 saltine crackers
  • 4 refrigerated pie crust (top & bottom), for 4 pies
  • 2 eggs, for egg wash
  • splash of milk


In a large pot, boil potatoes till soft. Drain, loosely mash, and set aside.

In a large pot, mix ground beef, ground pork and onions. Add salt and pepper, to taste, and enough water to just cover the mixture. Bring to a boil and simmer, stirring occasionally, until beef and pork mixture have turned a light brown color and most of the water has been absorbed.

Taste mixture to see if more salt is needed, and then add cloves, cinnamon, and potatoes. Mix well and taste again to adjust the seasonings. Cool mixture before putting in pie crust.

Fill pie pan with the meat & potato mixture until it is level with the edge and top with the pie crust. Crimp the top and bottom dough together and brush the top and edge completely with egg wash.

Bake at 375˚F for 45 minutes.