Prepared in 15 minutes or less plus 1½ hour to bake.
For the Filling:
For the Pie Crust:
Preheat oven to 200°F.
In a large bowl, combine all the ingredients and add 2 cups of water. Set aside.
In a large pan, pour hard flour and soft flour. Combine with a whisk.
Dig a hole in its center and add the vinegar, oil and salt. Knead with hands and add lukewarm water if necessary until mix becomes a solid dough. Divide into two equal parts and roll out to make two equal sized pastry sheets.
In a size 34 baking pan, put one pastry sheet on bottom, add meat mixture then cover with remaining pastry sheet.
Bake for 1½ hours. Serves 4.
This brilliant and finger-licking lusciousness is best when served warm with vanilla bean ice cream.