For the pie pastry:

For the filling:


For the pie pastry:

In a large bowl, whisk the flour with the salt.

Add the butter (cutted in small blocks) and mix until the mixture resembles fine crumbs.

In a separated bowl, mix together the egg with the vinegar and then add enough ice water until getting a total amount of liquid from 150 ml.

Drizzle over dry ingredients, mixing until getting an uniform dough.

Divide the dough in two discs and wrap them with kitchen foil.Refrigerate for 30 minutes or until chilled.

For the filling:

Saute the onions in oil until transparent.Add the garlic and saute for 1 minute and then add the ground pork.

Cook until the meat is brown, then add 1/2 cup or gravy and with the pan covered simmer for around 15 minutes.

Uncover the pan and reduce the liquid to 2 or 3 tablespoons.Add the seasonings and stir to blend.

Add potatoes, the sliced mushrooms and the celery leaves together with enough stock to moisten.

Add the bread crumbs and mix well together.

Spoon the filling into the pastry shell.Use egg glaze.

Place the curst on top and trim.Fold the top edge under the bottom and crimp edge.

Brush with egg glaze and decorate with extra pastry if desired.

bake on a previously pre-heated oven at 180 °C for 40 minutes or until golden brown.