Prep. time: 15 minutes
Cooking time: 2 hours 20 minutes

1. sauté the onions in the hot oil in a large pot; add the ground meat, salt pork, garlic and spices; cover with water and simmer over medium heat for 2 hours or until the water has almost completely evaporated; 
2. break up the meat with a fork; add the potaotes and cool; add the milk and egg; correct the seasoning; 
3. place the bottom layer of pie pastry into a lightly greased pie plate, allowing it to overhang a little; prick the bottom with a fork; add the filling, leveling it with a spatula; 
4. cover with the top crust; moisten the edges lightly to seal them together and crimp with your fingers; 
5. roll a small piece of foil around your finger and insert it two-thirds of the way into the center of the pie to form a vent; 
6. brush the top with beaten egg and milk; bake in a 400°F (200°C) oven for 10 minutes;
7. reduce the temperature to 350°F (180°C) and continue cooking for about 20 minutes until the pastry is golden.