Categories: Pork 
      Yield: 8 servings 
  
  1 1/2 c  All-purpose flour 
    1/2 ts Salt 
      6 tb Margarine 
    1/2 c  Plain low-fat yogurt 
           FILLING 
      2 ts Vegetable oil 
    1/2 c  Disce onion 
      2    Garlic cloves, minced 
      1 lb Cooked ground pork, crumbled 
     12 oz Peeled cooked potatoes, 
           -mashed 
      1 ts Salt 
    1/2 ts Sage leaves, crumbled 
    1/2 ts Ground nutmeg 
    1/4 ts Pepper 
           GLAZE 
      1    Egg, beaten 
  
  PASTRY 
   
  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.