Savory Long Pig Meat Pie with Herb Crust

1.In a large bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.

2.Gradually add the ice water, mixing until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3.In a skillet over medium heat, sauté the onion and garlic until translucent. Add the grated carrot and cook for another 2 minutes.

4.Add the ground long pig meat to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.

5.Stir in the thyme, rosemary, black pepper, and beef broth. Simmer for 5 minutes until the mixture thickens slightly. Remove from heat and let cool.

6.Preheat the oven to 375°F (190°C).

7.Roll out the chilled dough on a floured surface to fit a pie dish. Place the rolled dough into the pie dish, trimming any excess.

8.Fill the pie crust with the long pig meat mixture, spreading it evenly.

9.Roll out the remaining dough to create a top crust. Place it over the filling, sealing the edges by crimping with a fork. Cut slits in the top crust to allow steam to escape.

10.Brush the top crust with the beaten egg for a golden finish.

11.Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

12.Let the pie cool for 10 minutes before slicing and serving.