Steps
- Use half of 2 teaspoons of table salt in 2 cups of water. Cut 2 cups of peeled potatoes into ½in / 1cm cubes and boil for 5-6 minutes, until fork-tender; drain, reserving the water, and mash half the potatoes.
- Brown 900g of ground pork in a large skillet over medium-high heat and drain excess fat. Add 1½ cups of diced onion, 1 large finely chopped garlic clove, and half the remaining salt.
- Stir in ½ teaspoon of ground cloves, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground allspice, ¾ teaspoon of dried sage, ½ teaspoon of dried thyme, and 1 teaspoon of black pepper.
- Add the reserved potato water, bring to a boil, and simmer for 35 minutes, until the onion is tender and the liquid has evaporated. Stir in the mashed potatoes, fold in the chunks, and cool.
- Mix 2½ cups of all-purpose flour, 1 teaspoon of baking powder, and the remaining salt. Rub in ½ cup plus 2 tablespoons of cold unsalted butter until no large pieces remain.
- Toss with ¼ cup plus 1 tablespoon of ice water, adding a little more only if needed to bind. Divide into two disks, one slightly larger, wrap, and chill for 30 minutes.
- Preheat the oven to 375°F / 190°C. Roll the larger disk into a 12in / 30cm circle, rest for 10 minutes, and line a 9in / 23cm pie pan at least 1½in / 4cm deep.
- Add the filling. Roll the remaining dough into a 10in / 25cm circle, lay on top, fold the lower crust over the edge, and seal. Cut steam vents.
- Bake for 45 minutes, until golden, then cool on a rack for 10-15 minutes.