Transfer to a skillet and simmer, covered, for 30 minutes, stirring frequently. Once the meat is thoroughly cooked, remove from the heat and set aside to cool.

Preheat the oven to 425°F.

Pour the meat mixture into the bottom crust in a pie pan. Cover with the remaining pastry and seal the edges with water.

Mix the egg and ½ cup water in a cup. Brush the egg wash over the pastry.

Prick the sealed pie with a fork to allow steam

Prick the sealed pie with a fork to allow steam to escape during baking. Place the pie in the oven and bake for 10 minutes.

Reduce the heat to 350°F and bake for 35 minutes longer or until the top is brown.

Combine the pork, nutmeg, mace, cornstarch, salt and pepper, and 1 cup water in a large bowl. Blend thoroughly with a wooden spoon.