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.