English Meat Pie

• Dough
• 24 tbsp (2 sticks) cold, unsalted butter
• 3 cups AP flour, plus more for rolling
• 1 large egg
• 4-6 tbsp ice water
• Filling
• 1 tbsp unsalted butter
• 1/2 cup or 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 pound ground pork
• 1 cup smoked ham, diced
• 1 tbsp course salt
• 1 tsp fresh ground black pepper
• 1 tsp fresh thyme leaves
• 1/2 cup chicken stock
• Egg wash
• 1 large egg
• 1 large egg yolk
• 1 tbsp whole milk
• Aspic (optional)
• 1 cup chicken broth
• 2 tsp gelatin

1. Dough
2. Dice butter. Combine flour & butter. With fingers, press butter into flour until the mix looks mealy. Crack egg into small dish, add 4 tbsp ice water. Beat. Add to flour bowl. Mix just until a paste forms. Slowly add remaining ice water if mix doesn't come together.
3. Split into 1/3 & 2/3 portions. Shape into a disk & wrap with plastic. refrigerate at least 1 hour or up to 1 day before using.
4. Filling
5. In med saute pan over med-high heat melt butter. Add onion & garlic, stir often until soft but not at all brown - 4 minutes. Set aside to cool then refrigerate to chill.
6. Put pork, ham, S&P, thyme, & the onion-garlic mixture in a bowl. Use hands or spatula to mix well. Slowly add stock a few tbsp at a time until incorporated. Cover & refrigerate until cold, 30 minutes.
7. Preheat oven to 425-F
8. On a flowered work surface, roll the larger piece of dough into a 12-inch circle, 1/8-inch thick. Brush off excess flour, place on baking sheet.
9. Shape meat into a 5-inch x 2 1/2-inch thick disk & place in the center of the dough. Carefully lift the edges of the dough & wrap around the meat so that the top is partially covered.
10. Roll out the remaining dough until it's 1/8-inch thick & cut a 6-inch circle from the center. Cut a 3/4-inch hole in the center of this dough circle. Set aside.
11. Egg wash
12. In a small bowl whisk the 3 ingredients until uniformly blended.
13. Using a pastry brush, paint the edges of the dough that encases the meat. Then paint one side of the 6-inch dough circle. Lift the circle, place egg wash side down on the meat. Crimp seam to seal with bottom crust. Brush top.
14. Bake 20-25 minutes, until crust begins to brown. Reduce oven to 350-F, bake 50 minutes until internal temp of pie is 150-F. Remove pie & rest for 15 minutes. Serve warm, at room temp, or chilled.
15. To serve chilled, make aspic: Combine chicken stock with gelatin. Microwave to dissolve gelatin. Pour slowly through steam vent in top of pie. Let cool, refrigerate until firm, 3 hours.

dough, cold, flour, egg, water, filling, butter, onion, garlic, ground pork, ham, salt, ground black pepper, thyme, chicken stock, egg wash, egg, egg yolk, milk, aspic, chicken broth, gelatin

Taken from www.epicurious.com/recipes/member/views/english-meat-pie-50052708 (may not work)