Our Recipes - Classic Meat Pie | Marché Bonichoix

Ingredients

• <strong>Filling</strong>
• 4 lb 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
• <strong>Shortcrust Pastry</strong>
• 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