equal parts pork shoulder, boneless beef and veal blade roast, cut into small cubes
1.8 kg
2
onions, diced
2 tsp
savoury or thyme leaves
1 ½ lb
russet potatoes, peeled and cut into small cubes
675 g
3 ½ cups
chicken broth
875 ml
Shortcrust Pastry
4 cups
unbleached all-purpose flour
600 g
1 cup
cold salted butter, diced
225 g
2
eggs, lightly beaten
¾ cup
ice water
180 ml
1 tbsp
apple cider vinegar
15 ml
Directions
Step 1
Filling
In a large bowl, combine the meat, onions and savoury. Mix well. Cover and let marinate for 12 to 24 hours in the refrigerator.
Step 2
Shortcrust Pastry
In a food processor, combine the flour and butter. Pulse a few times, until it forms pea-sized pieces. Add the eggs, water and vinegar. Pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor and form into a disc with your hands.
Step 3
On a floured work surface, roll out two-thirds of the dough until about 1/8 inch (3 mm) thick. Line the bottom and sides of a 16-cup (4 litre) Dutch oven with the dough, letting the excess hang over the sides. Roll out the remaining dough into circle slightly larger than the diameter of the pot. Using a round cookie cutter or small knife, make a hole at the centre of the circle of dough. Place on a baking sheet lined with a silicone mat or parchment paper. Refrigerate the dough in the Dutch oven and on the baking sheet for 30 minutes.
Step 4
With the rack in the lowest position, preheat the oven to 400°F (200°C).
Step 5
Stir the potatoes into the meat mixture. Season generously with salt and pepper. Spread the meat mixture out in the bottom crust in the Dutch oven. Cover with the top crust and seal together by pressing two fingers into the edge of the dough while simultaneously pressing the back of a knife into the dough in between your fingers. Pour the broth into the hole in the centre of the top crust to cover the meat mixture. Bake, uncovered, for 1 hour.
Step 6
Reduce the oven temperature to 325°F (165°C) and continue to bake for 2 hours.
Step 7
Reduce the oven temperature to 275°F (135°C), cover the Dutch oven and continue to bake for 4 hours. Let cool for 30 minutes before serving.
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