Braised Pork and Duck Confit Meat Pie

Ingredients

• Braised Pork

  • 4 1/2 lbs (2 kg) pork shoulder, fat removed and cut into 1-inch (2.5-cm) cubes
  • 1/4 cup (60 ml) olive oil
  • 1 large Spanish onion, diced
  • 1 cup (250 ml) white wine
  • 3 cups (750 ml) beef broth
  • 4 cups (1 litre) russet potatoes, peeled and cubed
  • 4 legs duck confit, skin and bones removed
  • Salt and pepper

• Egg Wash

  • 1 egg yolk
  • 2 tablespoons (30 ml) milk

• Pastry

  • 4 1/2 cups (1.125 litre) unbleached all-purpose flour
  • 1 1/4 cups (310 ml) salted butter
  • 2 eggs
  • 1 cup (250 ml) ice cold water, approximately