Mix all dry ingredients (flour, sugar, salt)

Gently add butter cutlettes and rub in till it looks like breadcrumbs.

Gently add cold water with a tablespoon, till firm. Round up dough in a bag and refrigerate for 30mins to fully absorb fluid

For your filling, put your pork chops and shredded pork, in a pit, season and cook for 15mins. When tender, add your chopped onions, green pepper and carrots.

Add little water, stir in a little flour to thicken. Set aside after 2mins

Bring out your dough, share in two. Knead and spread both out to fit your pan. Butter your pan.

Spread the first dough to cover the pan, gently press down. Use Your For Tips To Punch Holes In the Bottom Of dough.

Pour in your pork mixture.

Cover the pan with the second dough spread.

Cut off excess, and with a brush rub whisked egg on top. Use your fork tips to punch holes at the top. Set your oven at 250degrees.

Bake for 40mins. And it's set.