STEP-BY-STEP

Crust

• 1. In the bowl of a food processor, combine the flour, sugar and salt and pulse once or twice to mix. Add the cold cubed butter to the processor and pulse 3 or 4 times, until the butter is in pea-sized pieces. Drizzle the water over the flour mixture and pulse a few times, just until the dough comes together in a shaggy ball.
• 2. Divide the dough into two and wrap each half tightly in plastic wrap, using the plastic wrap to help gather up any loose crumbles of dough. Press each ball into a disk, transfer to the refrigerator and refrigerate at least 30 minutes before rolling (if you refrigerate it longer, let the dough stand at room temperature for 10 minutes before rolling).
• 3. The dough will keep, refrigerated, for up to three days, or can be tightly wrapped and frozen for up to 3 months. Thaw overnight in the refrigerator before using.

Pie

• 1. Preheat oven to 425ºF
• 2. In a large skillet or casserole, crumble and sear 2 lb ground pork and 1 lb ground beef in 2 batches – doing this in two smaller batches will assist in ensuring the meat is all nicely browned. Remove each batch after it’s browned. Start with 1 lb pork and half the 1 lb beef block and then remove that and add in the second batch. The meat will brown in its own fat – you do not need to add more fat.
  
• 3. Roughly chop scallions, shallot, garlic and greens. Add to the pan where you seared the meat and allow to cook in the fat for 2 mins. Add grated potato and spices. Add meat back into the pan and crack the egg in, mix with a fork until fully blended.
  
• 4. Line an un buttered 9 or 10 inch cast iron or casserole with the crust and spoon the filling and juiced into the crust. Lay the second crust on top, cut a few small holes in it and pinch the edges to seal. Brush with one beaten egg mixed with one tablespoon of water.
  
• 5. Bake at 425º for 20 mins and then reduce heat to 325º, cook for 45 more minutes. If the top starts to brown, tent with aluminum foil.
  
• 6. Remove and let cool at least 1 hour before serving.