In the United Kingdom, a “porkie pie” is Cockney rhyming slang for a big fat lie, but believe me when I tell you this is an amazing dish.
Sift the flour and salt into a mixing bowl. Using your fingertips or a pastry blender, work in the butter until the mixture looks like coarse bread crumbs. Slowly add
Combine the carrots, celery, onions and garlic in a food processor, and pulse until coarsely chopped, 12 to 15 pulses. Place a large pot on the stove over high heat. Once the pot is hot, add a 4-count of olive oil. In a large mixing bowl, combine the pork with the chopped vegetables and mix well. Add this mixture to the hot pan, and sauté for 10 to 15 minutes, or until the pork gets browned and the vegetables have released most of their moisture. Add the tomato paste, canned tomatoes, thyme, and wine. Cook for 20 minutes. Use a ladle to dip out
Preheat the oven to 375°F. Roll the larger disk of pastry dough into a round large enough to fit a 9-inch pie pan. Fit the dough into the pan and fill with the cooled pork ragù. Roll out the second dough disk and place over the filling. Pinch the edges together all the way around and poke a hole in the top for steam to escape. Use a pastry brush to brush the entire crust with the beaten egg. Bake the pie until golden brown, 50 to 60 minutes. Remove from the oven and let cool for at least 15 minutes.
While the pie bakes, melt
Serve the porkie pie warm with the warm sauce.
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