In a dutch oven, combine pork, onion, leek, garlic and water. I cut my garlic into thin slices and did not use my garlic press. I find that if you chop garlic, it gets distributed more evenly.
Cook for about 10-15 minutes or until the meat is no longer pink and the veggies are cooked.
Add salt and pepper (about a teaspoon of each or, as always, to taste.)
Add the filling into one of your pie crusts. Make sure that you spread the filling evenly throughout the surface of the pie while ensuring enough liquid is added.
Use the second pie crust to cover the top of the filling and press the sides of pie crusts together and close the pie up. Put a few fork marks into the top of the pie. Now put it into the freezer for one day.
Now that it’s tomorrow, preheat your oven to 275°F and bake for about 3 hours. You need to freeze it first and then bake it because this locks in the flavours and allows for the pie to be juicy and much more flavorful. You can tell that it’s done when the crust is golden brown and when you can see some of the juices bubbling out of the top.
Remove from oven and let sit for a bit to cool before serving, can be eaten with Ketchup.