Rosalie's French Canadian Tortiere or British Pork Pie

I think this may be close to what my Great-Great-Grandmother Rosalie Barbarin cooked for her family back in the mid 1800's in Vaudreuil, Quebec.  It tastes more like a British Pork Pie because I left out all the usual seasonings for Tortiere.

1)  2 large onions, chopped
2)  3 lb ground pork
3)  3 - 4 t salt (1/2 seasoning salt and 1/2 table salt)
4)  1 t pepper
5)  1 large bunch fresh parsley, finely chopped
6)  9 lg cloves garlic, crushed
7)  1 1/2 c strong beef broth
8)  2 T cornstarch
9)  5 med potatoes, peeled, cooked and diced
10)  2 T maple syrup (optional)
11)  crisco pastry recipe for 2 pies
https://yumtherapy.blogspot.com/2019/09/best-crisco-piecrust.html
12)  1 egg, beaten


Saute  1)  in a little oil till transparent.
Add  2) to 5), stir to break up and cook meat.
Add  6)  and mix to heat through.
At this point you can chill the mixture and potatoes till next day.
Remove both from fridge.
Add mix of  7)  and  8)
Add  9)  and  10)

Prep pastry, follow recipe above.
Place both bottom crusts in pie plates.
Load in the filling.
Place the top crusts on both, cut slits for venting.
Use pastry scraps to cut out some neat shapes for top crust if you want.
Brush tops with  12)

Oven 375
Put foil catcher under pies to collect drips
Bake 45 to 55 min
Set on racks for about 20 min.
Serve warm, YUMMY!