Bake & Roast

1. Sift together 3 cups (12 3/4 ounces) flour and 1 1/2 teaspoons salt on a counter. Using a pastry blender or fork, work butter and shortening into dry ingredients until mixture has the texture of coarse sand (a few pea-size pieces are OK).

2. Stir 1/4 cup flour with the water in a small bowl, then add to shortening mixture. Working quickly, mix lightly with a fork or your hands until dough comes together, adding more water 1 teaspoon at a time as needed. Divide into two discs, then wrap individually in plastic and refrigerate until firm, at least 1 hour.

3. Meanwhile, melt remaining 2 tablespoons butter in a Dutch oven over medium-high. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add pork and cook until lightly browned, about 5 more minutes. Stir in remaining 2 teaspoons flour, 1 teaspoon salt, the pepper, thyme, cloves, and nutmeg, then add broth and potatoes and bring to a simmer. Reduce heat to medium-low and cook, stirring and scraping bottom of pot often, until potatoes are mostly tender, 10 to 15 minutes. Transfer to a bowl and let cool to room temperature, about 1 hour.

4. Center a rack in oven and heat to 425 degrees. On a lightly floured surface, roll one disc of dough into a 12" round, then transfer to a 9" pie dish; trim edges, leaving about 1" of overhang. Add filling and spread into an even layer, then roll remaining dough into a 12" round and place on top. Trim overhang so edges line up with bottom crust, then fold under so dough is flush with rim of dish and crimp edges. Cut a few slits in crust for steam to escape, then brush all over with egg.

5. Bake 15 minutes, then reduce oven temperature to 375 degrees and continue to bake until top is browned and filling is bubbling, 45 to 55 more minutes. Let sit at least 30 minutes before serving.

Source: Hannaford fresh Magazine, December 2021