Pork and Peas Pie | StarChefs.com

Ingredients

• 5 ounces cold water
• ½ ounce white vinegar
• 100 grams granulated sugar
• 665 grams all-purpose flour
• 5 grams fine sea salt
• 400 grams cold unsalted butter
• 1 pound roast pork shoulder, seasoned with paprika, coriander, and black pepper before roasting
• 2 medium carrots, cut into medium-sized chunks
• 1 cup frozen peas
• 1 Fuji or Gravenstein apple, cut into medium-sized chunks
• 1½ cups very rich pork stock
• 2 tablespoons all-purpose flour
• ¼ cup good Dijon mustard
• 8 ounces cooked pork belly, cut into 1-inch pieces
• ¼ cup heavy cream
• sea salt
• 2 teaspoons chopped rosemary