Cut up potatoes; cook in boiling water 20 minutes. Drain and mash. Brown pork; drain off excess fat. Stir in remaining ingredients, 1/2 tsp. salt and 1/4 tsp. pepper. Cover; simmer 20 minutes, stirring often. Discard bay leaf. Stir in potatoes; cool. Roll half the pastry into a 12-inch circle. Line a 9-inch pie plate with pastry. Trim pastry even with rim. Fill with meat mixture. Roll out remaining dough. Place over filling; trim to 1/2 inch beyond rim. Seal; flute and cut small slits in the top. Cut out decorative shapes from dough scraps and place on top, if desired. Bake at 400 degrees for 30 minutes.